Unique and delicious dairy products that respect traditions and add a touch of conviviality to the table
OUR CANTEEN CHEESE
Our opening hours
Our canteen cheese shop is open Monday to Friday from 10am to 7pm and Saturday from 10am to 8pm
A PASSIONATE CHEESE MAKER
Julien Planchon
cheese-maker
Julien grew up in the heart of Picardy on his parents’ farm. At the age of 22, he opened his first cheese shop and quickly distinguished himself by his original creations of dairy products. With the creation of the Mealk brand, he was eager to shake up the traditions of milk and the desire to offer a new range of products based on the great classics of dairy products. Butters, yogurts, raclettes, fondues, confits for cheese, tommes and other tricorns… his daring creations are the fruit of his meetings with producers, ripeners and passionate craftsmen, his love of the land and his taste for beautiful and good cheeses.
- Recipe CREATIVITY
- craftsmen's KNOW-HOW
- Ingredient QUALITY
- FRENCH milk
OUR ORIGINAL CREATIONS
Our yogurts
Our yoghurts are brewed with whole French milk, with natural flavors and without preservatives, and are produced in a local dairy in the French Pays Basque. Discover our original creations.
Our flavored yogurts
Our butters
Our flavored butters are churned from whole pasteurized French milk, in a local dairy in Northern France. Our variations are the fruit of collaborations with the most beautiful houses. To be enjoyed savory or sweet, just with bread or for cooking.
Our butter flavors
Our raclettes
Our raclette creations made with whole French raw milk use noble ingredients in simple and tasty combinations. With Mealk, raclette can be enjoyed all year round, winter and summer alike !
Our raclette flavors
Our fondues
The only infidelity to French milk: the Swiss fondue! A blend of Gruyère AOP and Vacherin Fribourgeois AOP, ready-to-use in a bag for 2 people. All you have to do is cut the bread and that’s it.
The fondue recipe
Ingredients for 2 people :
one bag of Mealk Swiss Fondue – 30 cl of dry white wine – 1 clove of garlic
Rub the caquelon with a clove of garlic, leave the garlic. Heat the dry white wine in the caquelon. When the white wine is simmering, pour in the cheese in batches, stirring constantly, over medium heat. Bring country-style bread from the day before, raw vegetables, even pineapple, and don’t forget a free-range egg to finish the dish.
Tip : to evaporate the alcohol for the children , boil the wine beforehand
Our cheese creation
Because we are in love with our region of Hauts-de-France, we are delighted to make you discover its nuggets through new recipes. The salicorne (sea asparagus) from the Somme bay goes perfectly with the tomme. Don’t miss the tricorne with beer, refined with our own cuvée, specially developed with the local brewery Félicité®.
Our cheese speciality creations
Our grocery creations
The must-haves of the cheese board: jams and honeys!
Our favorite : the beetroot syrup, from the Hauts-de-France region, with light coffee notes. All the recipes are elaborated and cooked by us, from seasonal products and form a tailor-made agreement with the different cheese characters.
Our cheese accompaniments
Our cheese beers
La Tricorne. An artisanal blond beer, produced in the Oise region, alongside the family brewery Félicité. Both light and full of character, the Tricorne can be enjoyed chilled as an aperitif for beer lovers, or at room temperature, with a strong cheese for those curious about culinary sensations.
Our CHEESE CANTEEN
Our opening hours
Our canteen cheese shop is open Monday to Friday from 10am to 7pm and Saturday from 10am to 8pm
A PASSIONATE CHEESE MAKER
Julien Planchon
cheese-maker
Julien grew up in the heart of Picardy on his parents’ farm. At the age of 22, he opened his first cheese shop and quickly distinguished himself by his original creations of dairy products. With the creation of the Mealk brand, he was eager to shake up the traditions of milk and the desire to offer a new range of products based on the great classics of dairy products. Butters, yogurts, raclettes, fondues, cheese confits, tommes and other tricorns… his daring creations are the fruit of his meetings with producers, ripeners and passionate craftsmen, his love of the land and his taste for beautiful and good cheeses.