HENNART'S HISTORY

1922 

The company is created by Marcel HENNART 

1976

The company is taken over by Jacques and Marcel HENNART 

Thanks to the knowledge of their father, the two brothers developed the ripening of specialities and the selection of farmhouse made cheeses and with raw milk.    

1980

Beginning of the export  

1990

Starting of the ripening of cooked cheeses 

Aware of his know-how, the company Hennart decided to develop the ripening of cooked cheeses like Comté AOC and Beaufort AOC over 18 months. 

1992

Construction of a new building in Carvin complying with european standards  

The research in quality depends also on the sanitary standards used. The important increase of the sellings convinced the Hennart brothers to construct a new building.

It will be the first in the region Nord-Pas-de-Calais which will respect the european standards.
 

1993

Eric HENNART, the third generation, starts in the company

1995

The HACCP standard is set up

1998

Implementation of a computerised traceability system 

In order to provide and ensure quality and traceability, the Hennart's firm uses for the order preparation a special computerized system.

2003

Starting of our cheese specialities

Always searching for new products, Jacques HENNART is creating since 2003 cheeses which are rewashed with alcohol and other ingredients.    

2006

We export to

Germany, United Kingdom, Belgium, Austria, Scotland, Finland, France, Ireland, Luxembourg, Netherlands.

2012

Hennart changes its image  

A new logo has been realised to promote our manual job and to sign our cheeses. All our labels become an information and a communication tool with a color code to identify the different types of cheeses.