Reny Picot

in 1960 in a small ballroom with the support of the residents of Anleo, in the North of Spain, our activity started as producers of French cheese varieties under the brand name Reny Picot. At that time, the Spanish dairy sector was still at an early stage of development, and we realized the opportunity to create a company specializing in the production of camembert cheese. On the first day of production we used 124 liters of milk and obtained about 15 kilograms of camembert. After only a year in business, we decided to branch out into the manufacture of other varieties of cheese. This also permitted us to reduce the indirect costs associated with a surplus of buttermilk. We then started to produce butter. Between 1975 and 1985, we consolidated our position as a leader in the production of milk powder and butter in Spain and as specialists in infant formula, giving rise to a close collaboration with leading laboratories in order to work on technological improvements concerning the treatment of whey.