Our History
Our history Rians, more than a century of tradition.
Our heritage is that of a century-old family history, born in the village of Rians. It continues today thanks to the loyalty we have for our dairy land and our breeders.
1901
It all begins
Our story was born in the small farm of Pétereau, in Rians. It is here that Désiré and Francine Triballat mature their cheese, in the respect of the tradition. It is also here that the transmission of their know-how to future generations will begin...
1952
The beginnings in the Berry region, center of France
Hubert Triballat, the grandson of Désiré and Francine, decided to set up a dairy on the family farm. With the help of three milkmen, he collects cow and goat milk from neighboring farms and creates cheeses to sell at local markets. It's a success: everyone enjoys it!
1966
The faisselle to conquer Paris
The Rians Faisselle sets out to conquer the capital of France, Paris, with an important Parisian creamer who detected all its flavor during a visit to Sancerre. To make it even better, the cheese makers of Berry prepared an original packaging that preserves the white cheese during its draining and transport. And so, our iconic Faisselle was born.
1970
The creation of the rolled cheese
The Rians dairy now has 200 employees. It is one of them, Mr. Caillé, workshop manager, who imagines a brand new cheese specialty with garlic and herbs... You guessed it, it is our delicious Roulé.
1992
The first crème brûlée in mass distribution
Hugues Triballat, the great-grandson of the founders, is now in charge of the production. For him, "Rians will be cheeses AND desserts". Inspired by a family recipe, he created the first Rians Crème Brûlée to be caramelized. The Pastry Desserts segment in supermarkets was born: people enjoy it as much as in restaurants.
The 90's
The transmission of know-how
Hubert Triballat entrusts his son Hugues with the keys to the Rians Dairy in a smooth and continuous manner. A transmission that still remains today in the values of the family business.
2007
Yoghurts and cheeses made with goat's milk
Dairy farmers and cheese makers work and meet at Rians: that's how the idea was born to decline the unavoidable Faisselle with good goat's milk. The desire takes shape and is declined with the department of goat's milk throughout France!
2009
Innovation around the world
Opening Rians to the foreign market means new challenges. This is how the Pineapple Roulé was created for Great Britain and Germany. A real dessert cheese that combines the freshness of the roulé with the tangy taste of the fruit pieces: a success outside our borders!
2010
Chefs' Cheeses
Our mini Chèvres du Périgord quickly find their place in the kitchens of restaurant professionals. Matured by our cheesemakers, they are a source of creativity for Chefs who inspire them with gourmet recipes.
2011
Faisselle, even more delicious
Delicious in its natural state, our Faisselle can now be enjoyed with a delicious fruit coulis topping. This is the appearance of Faisselle et Coulis, an elegant and very greedy dessert, still made in Rians.
2013
The Panna Cotta, as in a restaurant
Inspired by the traditional Italian recipe, our Panna Cotta is born at our table. Its difference? It comes in five original varieties: Mango-passion coulis, 5 red fruits, blackberry-cassis, caramel and raspberry. A delightful treat.
2022
Rians gets a makeover
A more modern and gourmet Rians brand is coming to the tables! Our new logo embodies this new identity that reinforces our Dairy DNA: a reworking of the colors reminiscent of nature, a more refined, dynamic and modern typography and the affirmation of our historical roots in the village of Rians. But we are also deploying new products with a well-crafted ingredients charter, to always improve the perception of quality of our ranges by our consumers. And because we are a Committed Family Dairy and our actions accompany you all the way to the plate, all our packaging carries our environmental, social and societal commitments in a Committed Family Dairy insert.
1901
It all begins
Our story was born in the small farm of Pétereau, in Rians. It is here that Désiré and Francine Triballat mature their cheese, in the respect of the tradition. It is also here that the transmission of their know-how to future generations will begin...
1952
The beginnings in the Berry region, center of France
Hubert Triballat, the grandson of Désiré and Francine, decided to set up a dairy on the family farm. With the help of three milkmen, he collects cow and goat milk from neighboring farms and creates cheeses to sell at local markets. It's a success: everyone enjoys it!
1966
The faisselle to conquer Paris
The Rians Faisselle sets out to conquer the capital of France, Paris, with an important Parisian creamer who detected all its flavor during a visit to Sancerre. To make it even better, the cheese makers of Berry prepared an original packaging that preserves the white cheese during its draining and transport. And so, our iconic Faisselle was born.
1970
The creation of the rolled cheese
The Rians dairy now has 200 employees. It is one of them, Mr. Caillé, workshop manager, who imagines a brand new cheese specialty with garlic and herbs... You guessed it, it is our delicious Roulé.
1992
The first crème brûlée in mass distribution
Hugues Triballat, the great-grandson of the founders, is now in charge of the production. For him, "Rians will be cheeses AND desserts". Inspired by a family recipe, he created the first Rians Crème Brûlée to be caramelized. The Pastry Desserts segment in supermarkets was born: people enjoy it as much as in restaurants.
The 90's
The transmission of know-how
Hubert Triballat entrusts his son Hugues with the keys to the Rians Dairy in a smooth and continuous manner. A transmission that still remains today in the values of the family business.
2007
Yoghurts and cheeses made with goat's milk
Dairy farmers and cheese makers work and meet at Rians: that's how the idea was born to decline the unavoidable Faisselle with good goat's milk. The desire takes shape and is declined with the department of goat's milk throughout France!
2009
Innovation around the world
Opening Rians to the foreign market means new challenges. This is how the Pineapple Roulé was created for Great Britain and Germany. A real dessert cheese that combines the freshness of the roulé with the tangy taste of the fruit pieces: a success outside our borders!
2010
Chefs' Cheeses
Our mini Chèvres du Périgord quickly find their place in the kitchens of restaurant professionals. Matured by our cheesemakers, they are a source of creativity for Chefs who inspire them with gourmet recipes.
2011
Faisselle, even more delicious
Delicious in its natural state, our Faisselle can now be enjoyed with a delicious fruit coulis topping. This is the appearance of Faisselle et Coulis, an elegant and very greedy dessert, still made in Rians.
2013
The Panna Cotta, as in a restaurant
Inspired by the traditional Italian recipe, our Panna Cotta is born at our table. Its difference? It comes in five original varieties: Mango-passion coulis, 5 red fruits, blackberry-cassis, caramel and raspberry. A delightful treat.
2022
Rians gets a makeover
A more modern and gourmet Rians brand is coming to the tables! Our new logo embodies this new identity that reinforces our Dairy DNA: a reworking of the colors reminiscent of nature, a more refined, dynamic and modern typography and the affirmation of our historical roots in the village of Rians. But we are also deploying new products with a well-crafted ingredients charter, to always improve the perception of quality of our ranges by our consumers. And because we are a Committed Family Dairy and our actions accompany you all the way to the plate, all our packaging carries our environmental, social and societal commitments in a Committed Family Dairy insert.