Rians Crémerie
It all began in 1901 in the village of Rians, in central France. Ever since, we have been committed to carrying on our family heritage in the service of taste.
A meaningful family story
Our story begins in 1901 on a small farm in Rians, a village located in central France. It is here that Désiré and Francine Triballat refine their cheese, respecting dairy tradition.
It is also here that their know-how is passed on, carried forward into the present by the 4th and 5th generations.
A committed approach
Our company has been family-owned since 1901. The Triballat family members who have succeeded one another have always been deeply committed to preserving what has been passed on to them, while adapting to their times. Today more than ever, we are determined to move toward a more responsible and more sustainable model.
Passing on traditional know-how and a passion for taste
We are committed to keeping traditional dairy know-how alive and showcasing the richness of French gastronomic heritage.
We pay particular attention to the quality and taste of our products. Indeed, they are regularly recognised at national and international competitions, such as our iconic Roulé Garlic & Fine Herbs, awarded the gold medal for 2025-2026 at the WORLD CHEESE AWARDS.
We are especially attentive to the quality of the ingredients in our recipes as well as using them in the right amounts. That’s why our Crème Brûlée is made only with cream, milk, eggs, sugar, and Bourbon vanilla! The fruit coulis in our Panna Cotta are made from fruit, sugar, and nothing else!
In 2020, we wrote an Ingredients Charter that guides the making of our recipes: it lists the ingredients we use and those for which we are seeking alternatives, while staying attentive to consumer expectations.
Since late 2022, 100% of the eggs used to make all our desserts come from cage-free farming. We are working toward our goal of using 100% free-range eggs by 2030.
We regularly offer our consumers new recipes or new flavours in the service of dairy heritage and indulgence! For example, we recently developed the Summer Truffle Roulé 1%.
Toward more sustainable and responsible farming
We work with independent dairy cow and goat farmers with whom mutual trust has been established over many years. It is in this spirit that we have set out to build with them a more sustainable farming approach to ensure the long-term future of the dairy sector.
We support our partner farmers in the ecological transition of their farms, notably through measuring the carbon footprint of their farms, and also by supporting hedge-planting projects.
We have been partners with CIWF (Compassion in World Farming) since 2020. We train partner farmers in ethological knowledge and in implementing enrichment on their farms (sound and light objects, scratching mats, etc.). We support farmers in their day-to-day work and help them as they get established.
Reducing our environmental footprint
Respecting the environment and reducing our use of natural resources are commitments we made long ago and we continue to move forward on them. Thus, we’re taking concrete action to reduce our CO2 emissions, improve energy efficiency, decrease our water consumption, protect biodiversity and eco-design our packaging.
Most of our product packaging is made in France. For many years, we have reduced the weight of our plastic packaging of our Roulé range and into the jars for our Crème Brûlée range, and our cardboard packaging mainly comes from sustainably managed forests. We continuously seek to improve our practices for ever more responsible packaging, while maintaining the quality and safety of our products.
We are the Triballat Group
We are a century-old French family business.
We carry on and enrich traditional know-how to offer as many people as possible exceptional dairy products that are also indulgent, rooted in the history of our terroirs and French cuisine.
Our brands are our pride; they reflect our know-how and the high standards we uphold in making our products.
OUR MISSION: DEVELOP THE DAIRY GASTRONOMIC HERITAGE OF OUR TERROIRS.