In 1956, in a France that was still going through the final stages of post-war reconstruction and where mass consumption was beginning to shape new habits, a young engineer named Jean-Noël Bongrain locked himself in a small laboratory to solve an almost domestic problem: how to make a soft cheese always maintain the same texture, the same fragrance, the same smoothness. From that experiment was born Caprice des Dieux, but also something deeper: a model that took cheese out of the generic realm and into the universe of specialties, with a brand, character, and added value. That technical obsession was the foundational stone of what is now Savencia Fromage & Dairy, the fifth largest cheese group on the planet, present in more than 120 countries and supported by 22,751 employees distributed in regions as diverse as Europe, Latin America, and Asia. That long journey is better understood by looking at its recent numbers. In 2024, Savencia generated just over 7.1 billion euros, showing ...