The Story of Cavignac & Wilson

A Self-Taught Challenge

Christophe Cavignac, 52 years old, settles in Cambodia just before the Covid period. Self-taught and passionate, he decides to embark on a particularly bold challenge in a tropical climate: the production of hard and soft cheeses in the French tradition.

From DIY to Excellence

After months of intensive research, the adventure starts humbly. Christophe transforms a simple living room into an improvised laboratory. Ingenuity is key: probes modify air conditioners to recreate the atmosphere of an aging cellar, the first molds are handmade from PVC, and a complex logistics system is set up to import the ferments essential for Camembert fermentation.

"A passion without compromise: 100% Raw Milk."

Transparency & Commitment

Producing exceptional cheese in Cambodia represents a major economic challenge. The price of fresh local milk is particularly high, as is the electricity needed to constantly maintain our climate-controlled cellars.

Despite these structural constraints, we make it a point of honor to offer our raw milk cheeses at prices equivalent to, or even lower than, the standards practiced in France. This is our commitment to make quality accessible.

The Rise of a Collection

From these artisanal beginnings was born a great gastronomic adventure. The range quickly expanded: Brie, Saint-Marcellin, Feta, Raclette, Tomme, Boursin, Fromage Blanc and Halloumi. Today, innovation continues with new goat milk products.

After several years of effort and resilience, Cavignac & Wilson has established itself as a reference, recognized throughout the Kingdom for its authenticity and respect for cheese-making know-how.