boutonKing of the Jura massif : Comte cheese

ComtéLes routes du Comté

In the Middle Ages, the harsh long winters of the Jura encouraged the inhabitants to transform the milk into Vachelin, a cheese fit for long term conservation. Only large-sized cheeses presented the properties required for conservation adapted to the needs of an large family over the cold season. The longevity of the products, its “improvement” with ageing, made it ideal for exportation, offering opportunities for additional income. These large cheeses required large quantities of milk (an average of 500 litres), and the farmer joined forces through cooperative associations, bringing their products to the “Fructerie” (where they fructified their production), today the cooperative cheese dairy. With its strong regional identity, the Comté cheese was one of the first cheeses, in 1958, to receive the AOC
quality label.


boutonThe Bleu de Gex
The Bleu de Gex / Haut-Jura is made using raw milk. This means that the cheese is constantly maturing and changing. The skills of the cheese masters lies in their knowledge and experience of these processes which enable them to offer a range of cheeses varying from mild products with subtle flavours, to stronger tasting cheeses with a touch of mossy wood flavour. The Bleu de Gex comes in whole cheeses approximately 34 cm in diameter weighing around 7,5 kg bearing the signature “Gex” on one of its sides.

boutonThe cheese dairies

Fromagerie de la Combe du Val (Comté)
Sylvie et Gilles Courtejoie
ZA Les pellants
Tél. : Fax : +33 (0)4 74 75 70 37
This modern and welcoming cheese dairy is situated close to Nantua, at the foot of the du Haut-Bugey. Free visits of the dairy and of the small maturing cellar that is accessed through a pleasant gallery featuring information posters, also a video presentation of the different processes. Free visits for groups (with Comté cheese tasting), reservation required. The Comté cheese that is sold at the dairy shop is matured on site.
Open year round from 8.30 am to 12 pm and from 4.30 pm to 7 pm except Sunday and bank holidays (8.30 am to 12 pm). Parking lot adapted for coaches
Fromagerie de Brénod (Comté)
M. Christain Pradier
01110 BRENOD
Tél/ Fax :+33 (0)4 74 36 01 24
This charming village cheese dairy is situated in the very heart of the Haut-Bugey (altitude 850 m). The parents of Sandrine Bailly - world champion and Olympic medallist in biathlon - are members of the dairy association.Free visits of the production dairy, which is accessed through a gallery, and includes a video projection (with a film addressing the younger public). Group visits: guided tours (with fee) with a member of the cooperative and tasting of the Comté cheeses. Reservation required: Tel. +33 (0)4 74 36 00 71.
Open year round in the morning: 8.45 am to 12.15 pm ; open in the afternoon: Tuesday 3.30 pm to 6.45 pm Thursday 3.30 pm to 6.45 pm; Friday from 2.30 pm to 6.45 pm and Saturday 2.30 pm to 6.45 pm. School holidays: open Monday from 3.30 pm to 6.45 pm. Dairy shop selling local products. Parking adapted for coaches. English spoken.
Fromagerie de l'Abbaye (Bleu de Gex)
M. André Mathieu
Tél. : +33 (0)4 50 56 91 67 - fAX / +33 (0)4 50 56 96 43
This recent cheese dairy is nestled in the spectacular valley of Valserine. The access road in itself is worth the visit. Visiting gallery that leads to a manufacturing room. Video presentation. Free visits are possible in the morning during the production. Group tours are also possible (for a fee) upon reservation, and include a cheese tasting and a piece of Bleu de Gex cheese
to take away..
Open all year from 8 am to 12 pm and from 5 pm to 7 pm, except Christmas day and New Year’s eve. Parking adapted for coaches.

Des chèvres sous la côte (Chèvre)
Marcel Berrod
411 route de l'avocat - Corcelette
Tél. : +33 (0)4 74 76 33 54
Farm goat cheese. A wide range of cheeses: fromage
frais, dry cheese, brique, tommette, bouchons apéritif,
flavoured cheeses, …
Sale on Nantua market Saturday morning, at the Fromagerie de la Combe du Val and other sales points in the region.

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