I lead farmhouse and artisan projects: from designing a dairy workshop to optimising production, including developing cheese technologies and bringing new products to life. Fast response anywhere in France, annual technical follow-up and precise technical audits.
Every dairy is a particular case. I work on site, at your pace, from a one-off diagnosis to year-round technical support.
I support you inside your own dairy with hands-on technical advice tailored to your operation. I carry out audits, bring field expertise, and work on product development, quality problems and improving what you already make.
Leading technological and industrial projects: creating dairy workshops, designing premises, drawing up specifications, optimising production, quality management and improving yields.
Cheesemaking training days, bespoke programmes, year-round technical support and rapid intervention anywhere in France, including when a make goes wrong.
You already process your own milk, or you want to start doing so. I work on sizing the workshop, developing your makes, solving recurring defects and broadening your range.
Diversify my farmYou have production running and staff whose skills need to grow. I work on yields, quality management, designing new premises and continuing training for your teams.
Develop my team
I have been passionate about cheesemaking for more than twenty years, and I had the good fortune to be trained at ENILBIO by Bernard Mietton. My unusual career path lets me adapt to any dairy and any situation, with two constant aims: quality, and passing on what I know.
Today I devote myself to teaching and supporting cheesemakers of every size, from the farmhouse producer to the industrial plant.
Marine Valence Cheesemaking consultant and trainer
A defect that keeps coming back, a workshop to build, a team to train, a make going wrong right now: describe your situation and I will get back to you.
