Curd Suppliers & Prices in France — Market Overview 2026
Derived Products
Casein
Raw Materials
Cow Milk
HS Code
040610
Last Updated
2026-10-29
Key takeaways for search and sourcing teams
- 5 sampled export transactions for France are summarized.
- Latest reference year in this page dataset is 2024.
- Page data last updated on 2026-10-29.
Curd Export Supplier Intelligence, Price Trends, and Trade Flows in France
4 export partner companies are tracked for Curd in France. Use Supply Chain Intelligence company profiles and analytics to validate exporter coverage, partner quality, and route priorities.
Explore Curd export intelligence in France, including 5 sampled supplier transactions, monthly unit-price ranges, and partner-country trade flow patterns for HS Code 040610.
Scatter points are sampled from 73.1% of the full transaction dataset. Each point is a real transaction — click one to see its details and ask AI Chat whether it was a fair deal.
Sample Export Supplier Transaction Records for Curd in France
5 sampled Curd transactions in France include date, origin, and partner-country context to benchmark export prices and supplier trading patterns.
Curd sampled transaction unit prices by date in France: 2026-07-23: 7.68 USD / kg, 2026-07-18: 3.14 USD / kg, 2026-06-23: 5.09 USD / kg, 2026-05-31: 7.68 USD / kg, 2026-05-14: 8.89 USD / kg.
| Date | Reported Product | Unit Price | Exporter | Importer | |
|---|---|---|---|---|---|
| 2026-07-23 | FOO* ***** ***** ** **** ** ***** ****** * ****** ** **** **** ****** ******* ** ***** * ****** ***** ***** ** ******* ***** ******* ** *** ****** ******* ** **** **** ** ** ** * ******* *** *** ****** | 7.68 USD / kg | (France) | (United States) | |
| 2026-07-18 | LEM** **** **** ** | 3.14 USD / kg | (France) | (United States) | |
| 2026-06-23 | (FO** ** ********** ************** * ********** ******** * ********** | 5.09 USD / kg | (France) | (India) | |
| 2026-05-31 | FRE**** ******* ***** ** ****** ** * ************ ********* ** *** ********* ********* ******** ********* ** ******* ******* ****** **** ****** ******* ******* ************************** ******** ****** | 7.68 USD / kg | (France) | (United States) | |
| 2026-05-14 | LEM** **** **** ** | 8.89 USD / kg | (France) | (United States) |
See These France Curd Shipments — and at What Price
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Top Curd Export Suppliers and Companies in France
Review leading exporter profiles and benchmark them against 4 total export partner companies tracked for Curd in France. Use Supply Chain Intelligence company profiles and analytics to shortlist sourcing and export partners faster.
(France)
Latest Export Transaction: 2026-09-29
Recently Export Partner Companies: 1
Employee Size: Over 1000 Employees
Sales Revenue: USD Over 1B
Industries: Beverage Manufacturing, Food Manufacturing, Food Services And Drinking Places
Value Chain Roles: Distribution / Wholesale, Food Manufacturing, Retail
(France)
Latest Export Transaction: 2026-09-29
Employee Size: Over 1000 Employees
Sales Revenue: USD Over 1B
Industries: Beverage Manufacturing, Food Manufacturing
Value Chain Roles: Distribution / Wholesale, Food Manufacturing, Trade
(France)
Latest Export Transaction: 2026-09-29
Industries: Beverage Manufacturing, Food Manufacturing, Food Packaging, Food Services And Drinking Places, Food Wholesalers
Value Chain Roles: Distribution / Wholesale, Food Manufacturing, Trade
(France)
Latest Export Transaction: 2026-09-29
Industries: Food Manufacturing, Food Wholesalers, Others
Value Chain Roles: Distribution / Wholesale, Food Manufacturing
See the full picture in Tridge Eye: full price and trade history · 725,009+ company profiles
France Export Partner Coverage
4 companies
Total export partner company count is a core signal of France export network depth for Curd.
Exporters and importers can open Supply Chain Intelligence company profiles and analytics to assess Curd partner concentration, capacity signals, and trade relevance in France.
Annual Export Value, Volume, and Supplier Market Size for Curd in France (HS Code 040610)
Analyze 2 years of Curd export volume and value in France to evaluate supplier market growth, seasonality, and trade volatility.
| Year | Volume | Value |
|---|---|---|
| 2023 | 199,259,764 | 610,196,850 USD |
| 2022 | 196,563,874 | 557,403,304 USD |
Tridge Ark · Sourcing Feasibility Check
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Curd Import Buyer Intelligence and Price Signals in France: Buyers, Demand, and Trade Partners
Exporters and importers can use Supply Chain Intelligence company profiles and analytics to analyze Curd buyer demand, partner density, and downstream channels in France.
Annual Import Value, Volume, and Demand Size for Curd in France (HS Code 040610)
Track 2 years of Curd import volume and value in France to assess demand growth and market momentum.
| Year | Volume | Value |
|---|---|---|
| 2023 | 155,858,968 | 853,633,998 USD |
| 2022 | 147,776,191 | 726,867,360 USD |
Tridge Ark · Export Feasibility Check
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Classification
Product TypeProcessed Food
Product FormFresh (Chilled)
Industry PositionChilled Dairy Processed Product
Market
In France, curd-style fresh cheeses (e.g., fromage blanc/faisselle) are part of the EU CN category 0406 10 (“fresh (unripened or uncured) cheese, including whey cheese, and curd”) and are produced from France’s large cow-milk supply base. Cow-milk production is heavily concentrated in the western regions—Brittany, Normandy and Pays de la Loire—which together account for more than half of national production (Agreste-based regional statistics). France’s dairy sector is structurally export-oriented (roughly 4 out of 10 litres of milk produced are exported across dairy forms), while chilled fresh-cheese products remain strongly anchored in domestic retail and foodservice. Market access and continuity depend on strict cold-chain discipline and EU food-safety compliance for ready-to-eat dairy, with rapid recall/notification pathways in the EU when risks are detected.
Market RoleMajor producer and exporter with strong domestic consumer market
Domestic RoleMainstream chilled dairy category supplied through national retail and foodservice channels
Market GrowthNot Mentioned
SeasonalityMilk supply is available year-round; operational peaks vary by region and feed/pasture conditions.
Specification
Physical Attributes
- White to off-white fresh curd mass; texture ranges from smooth (fromage blanc) to draining curd in a basket (faisselle)
- Mild lactic acidity; sensitive to syneresis (whey separation) if abused in handling
Compositional Metrics
- Fat content ranges from full-fat to 0% variants depending on formulation/positioning
- Fresh, high-moisture ready-to-eat dairy with shelf-life strongly influenced by hygiene and refrigeration
Packaging
- Chilled retail pots/tubs (including basket-drained formats for faisselle)
- Foodservice multipacks and bulk formats for catering use
Supply Chain
Value Chain
- Milk collection (regional basins) → dairy plant processing (fresh cheese/curd) → chilled packaging → refrigerated distribution → retail/foodservice
- Lot-level traceability and rapid withdrawal/recall readiness are core operational requirements for ready-to-eat chilled dairy
Temperature
- Cold-chain integrity is critical from post-processing through distribution to limit growth of pathogens such as Listeria monocytogenes
- Short temperature abuse events can materially increase microbiological risk in ready-to-eat chilled dairy
Shelf Life
- Typically short-to-moderate chilled shelf-life; highly sensitive to hygiene, packaging integrity, and storage temperature
Freight IntensityHigh
Transport ModeLand
Risks
Food Safety HighListeria monocytogenes is a key deal-breaker risk for ready-to-eat chilled dairy (including fresh cheese/curd): contamination can trigger rapid recalls, RASFF notifications, buyer delisting, and shipment disruption; France’s public-health authorities actively monitor listeriosis and note dairy products among frequently implicated foods.Run a robust Listeria environmental monitoring program and finished-product verification aligned with EU microbiological criteria; validate shelf-life and cold-chain controls; maintain recall-ready lot traceability and monitor RASFF notifications relevant to dairy.
Regulatory Compliance MediumLabel non-compliance (allergens, nutrition declaration, language requirements, origin claims) can lead to enforcement action or commercial rejection in France/EU channels under the EU FIC/INCO framework and DGCCRF controls.Perform a pre-launch label legal review against Regulation (EU) 1169/2011 requirements and keep auditable label/version control linked to each lot.
Documentation Gap MediumFor exports to third countries, destination-specific sanitary certification requirements can change and may require specific attestations; incorrect certificate selection or mismatched supporting evidence can block clearance or invalidate shipments.Use Expadon 2 (or TRACES-NT where applicable) to select the correct certificate model for the destination, and align plant records (ingredients, heat treatment, lot IDs, dates) to certificate statements before requesting endorsement.
Logistics MediumChilled dairy is vulnerable to refrigerated transport disruptions and energy/fuel cost volatility; temperature excursions can turn a logistics delay into a microbiological and commercial failure.Contract refrigerated carriers with temperature-logging, set maximum transit-time and excursion thresholds in specifications, and build contingency routes/backup cold storage for peak-risk periods.
Sustainability
- GHG footprint reduction and climate adaptation are explicit sector themes under CNIEL’s France Terre de Lait responsibility approach (including carbon-footprint reduction targets and on-farm low-carbon diagnostics).
- Resource stewardship and biodiversity co-benefits (e.g., hedgerows, forage autonomy) are highlighted as part of sector environmental action plans.
Labor & Social
- Sector-level emphasis on economic and social performance (value distribution, working conditions, attractiveness of dairy jobs) is formalized under the France Terre de Lait responsibility initiative aligned with ISO 26000 principles.
FAQ
How is “curd” typically classified for EU trade paperwork?A common EU classification anchor for curd-style products is CN 0406 10, defined as “fresh (unripened or uncured) cheese, including whey cheese, and curd” in the EU Combined Nomenclature (Publications Office of the EU / EU Vocabularies).
Which French regions most underpin cow-milk supply for fresh cheese/curd manufacturing?Brittany, Normandy and Pays de la Loire are the core western production regions; a DRAAF Pays de la Loire sector fiche (Agreste-based) states these three regions together account for more than half of France’s cow-milk production.
What ingredients are commonly used in French faisselle/fromage-blanc style curd products?Producer examples (e.g., Rians) show formulations based on pasteurized cow’s milk with lactic ferments (starter cultures), and often rennet (présure); some variants also use added milk proteins or cream depending on the product style.
If exporting curd/fresh cheese from France to a third country, where do exporters find the required sanitary certificates?FranceAgriMer and the French ministry in charge of agriculture describe Expadon 2 as the reference platform providing certificate models and e-services to support sanitary/phytosanitary export procedures to many third countries where no EU-level agreement applies.
Other Curd Country Markets for Supplier, Export, and Price Comparison from France
Compare Curd supplier coverage, trade flows, and price benchmarks across countries related to France.
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