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Export companies of dairy products from Europe
SOFRA MATHOT SPRL export company of dairy product from Belgium
Société Fermière Rochefort Ardennes
This is a region where cows are treated like queens and where the word “terroir” really means something. It was right in the heart of this well-preserved landscape that Rochefort Butter was born.
As our parents Marie-Josée & Arthur started out in 1948, we have chosen to carry on the tradition of real butter by putting it back where it belongs, right in the middle of our table.
Since 1998, with the help of Trappist monks from the Abbey of Saint Rémy de Rochefort, we have been developing cheese recipes to tempt the taste buds of young and old alike.
Pure, Natural Products
Our butters and cheeses are simply shaped using a mechanical manufacturing process with cow’s milk as their basic ingredient.
A Family-run, 100% Belgian Business
In 1948, Arthur Mathot started his business in the small village of Celles. In the 1970s, he was joined by the second generation. The butter side of the business is still based in Celles, while Rochefort is the home of cheese operations. The company is not a member of any industrial group, is 100% Belgian and family run.
Authenticity and Tradition
In our recipes, we want to reflect our region, but also to keep our parents’ savoir-faire alive. We want to offer authentic, gourmet products that are a pleasure to eat.
A Passion for Flavour
Passionate and knowledgeable, we are constantly on the lookout for the best butter and cheese recipes to develop.
Quality
We comply with the highest food hygiene standards and are IFS and BRC certified, among others.
Always committed to tackling our society’s challenges when it comes to the environment and quality, it felt only natural to turn to organic farming. We have been developing organic cheese and butter recipes since 2007.
Certifications
Our Products
Our Cheeses
Using fresh milk that comes straight from the farm, our cheese is made in Rochefort in accordance with Trappist cheese-making traditions. Our cheesemaker does everything to make sure that the authenticity of the recipe is preserved. He is involved in every stage of the cheese-making process, from adding the starter culture and then renneting the milk to the shaping of the cheese, all done with meticulous care and attention. Rochefort cheeses are always put in their moulds, removed from their moulds, rubbed and returned to the ripening room by hand.
Our family of Cheeses
Based on the recipe for Rochefort Tradition since 1999, the Rochefort cheese family has grown over the years and now includes 8 recipes.
Rochefort ripened in Trappiste de Rochefort
Small pack sizes, +/- 350g Available in +/- 1.1kg blocks
Our butters
Butter has been part of the human diet for centuries. Thanks to our savoir-faire, we strive to its prestigious status. Since 1948, we have always relied on the same values, namely our Passion for Flavour, Tradition, Quality and the Desire to create a Natural product without any additives.
This is why we attach particular importance to the “malaxage” or kneading stage. This step wakes up the soft, creamy texture of the butter and so preserves the authenticity of our recipe, established in the middle of the last century in the heart of our beautiful region.
A shape and packaging to suit your needs
While the traditional small oval block wrapped in parchment paper remains our favourite format, we also offer other alternatives, as well as practical packaging for kitchens and professionals. Rectangular, blocks, rolls, wrapped in baking parchment, aluminium foil or something else…
👤 Cécile Mathot
📞 Phone: +32 82 66 61 62
📱 Mobile: +32 496 12 89 47
✉️ Email: cecile.mathot[@]mathot-sofra.be
🧀 Fromagerie
🏭 Artisanal Cheese Factory of Rochefort
📍 Address:
Parc d’Activités Économiques – Site 32
16, Rue de la Griotte
B-5580 Rochefort, Belgium
📞 Phone: +32 84 367 838
🧈 Beurrerie
🏢 Mathot Sofra SRL
📍 Address:
6, route d’Achêne
B-5561 Celles-Houyet, Belgium
📞 Phone: +32 82 666 162
