Regional cheese and cream stores Jura

After your stay in the Jura, you won't have the opportunity to buy so easily these delicious cheeses and products that you have tasted during your stay. Since 1970, this company has specialized in mail order sales. Among the cheeses you can order, the Juraflore comté which is a regularly awarded pearl, the mont d'Or is just as much, without forgetting the bleu de Gex and morbier. Recently, a point of sale has been opened to the public in the famous Juraflore cellars.

This cheese factory is a co-operative that manufactures the cheese with cow's milk from the member breeders. But it's more than just a "fruit", because here, not only fine-tuning the cheese, and we sell it, but we're being explained! A "visiting gallery" will make you discover the secrets of fabication, the process of processing milk milk on our plates, as well as the history of the country, strongly linked to that of the cheese. The shop offers all regional cheeses: county, cheese, Mont-d'or, "brick de Joux" and others. But also other selected francs products to discover or rediscover, your palace will be enchanted.

This small nonagenarian dairy unit continues to evolve within its 1932 walls. Merged with its neighbor Chamole, the "chalet" as they say on the 1st plateau, has undergone modernizations in 2005 and 2017. The 13 cooperators generate 7,000 wheels of Comté cheese. Fans of raw cream and butter will find some remarkable specialities here. You have to try the white cheese that is ladled out. Comté cheeses are distinguished by their rich and complex aromas and tastes. 90 botanical species have been identified in the commune, including 17 aromatic ones!

This dairy has two stores in Clairvaux and Pont-de-Poitte. It collects milk from 13 farms within a 25 km radius. The montbéliardes and simmentals bequeath 5.2 million liters a year. Comtés (often awarded medals) come in a choice of mild, fruity and aged varieties. We also produce morbier, raclette and tomme. Sales outlets sell the other cheese specialties of the massif, as well as a range of other local delights. A warm welcome and expert advice are the hallmarks of our saleswomen, who are very knowledgeable about every delicacy, and an excellent Comté cheese.

Set back from the road halfway between Salins and Champagnole, this cooperative is brand new. It is in fact the transfer initiated by "Les Monts de Joux", of the one that was operating in Cernans. On the field side, Pierre-Yves Cannard, with his 33 years of experience, is in charge of production. He processes 5.5 million litres of milk per year from 18 producers. This state-of-the-art cheese factory includes a beautiful sales area for regional products. Of course, you can find the Comté cheeses produced on site, but also the great Jura classics.

The motto of this old shop: " We come to buy his cheese… and we go back with a carton of wine. " Philippe Bouvret extends the work of fire to his father Henri, collector, taster and strict judge if he was. The student learned the paternal lessons well. Secret in the image of its rare wines, its cheeses and charcuterie which are no less, Essencia is bursting in the ancient district of Mouthier the Old. The décor is appetizing, all forested vaults up to the ceiling. At infinite bottles, the lagoons deploy fermila and cheese cheese specialties from 6 to 24 months of refining. You will also leave with an expert advice.

The Badoz family has been a cheese maker in the Doubs since 1830 and a winemaker in Polynesia since 1659. Benoît took over the estate from his father Bernard. Back on his land, he cultivates his vineyard in organic conversion. For reasons of comfort, group customers are received in the centre's shop, in association with the cheese shop. Like the winegrower, the latter is regularly awarded prizes. Benoit is in the limelight this year: Grand Prix d'Excellence at the Concours Général Agricole de Paris. Supreme reward (5 medals including 4 gold in the last 3 years). Hats off to the artist!

Surrounded by her 40 goats you will find Laetitia Puyraimond. Her ladies graze on 50 ha, one minute away from the Vouglans lake which they all gaze at tirelessly. The Jurassienne has chosen to milk her goats by hand so as not to forget the gestures of the profession. Every evening, she invites visitors to put their hands to the udders. The farmer makes her cheeses from raw milk, ladled, fresh, semi-dry, dry and in faisselle. There are also fantasies: pepper/dried tomato cheeses, cheeses with chives and cumin. For dessert, white cheeses brewed with fruit.

The "coop de coops" is exclusively made up of Comté cheese producers. The cooperatives have joined forces to pool their cream to produce pasteurized churned butter. Twenty-six Comté cooperatives within a 100 km radius produce around 700 tonnes a year. Collected twice a week, the cream is first pasteurized, then matured in the traditional way, before being churned and transformed into butter.

Cheese, the specialty of Morbier, is another of the commune's assets, even if its cheese factory disappeared until 1997. It is now associated with Grande-Rivière. The sales area is as welcoming as it is bright. You'll immediately be drawn to the cheesemakers hard at work behind the large bay windows. Their workshop is worth a visit! You can also leave with Comté, Tomme, Raclette and other gourmet regional products.

In the small village of Gillois, in the heart of the Haut Jura, Benoît welcomes you to his store selling local cheeses and products. In the mornings, you can visit his workshop, where he will share his know-how with you. At the end of the tour, you'll be amazed by the pre-refining cellars. The tour ends with a tasting of mature comtés. The store is open daily.

This is one of the 2 boutiques of the Fruitière du Temps Comté, the production workshop and store of the same name being located in Pont-du-Navoy. In the spotlight: Comté cheese (4 different ages), but also butter, cream and fromage blanc, all from the fruitière. Alongside them, the AOP franc-comtoises (cancoillotte, tomme du Jura...), yoghurts, charcuterie, wines, liqueurs, cured meats, honeys and jams. Not forgetting specialities from other regions.

This cooperative, located a few miles from Vouglans Lake, is made up of 21 dairy farmers who joined the municipality of Arthenas in 2010. They deliver 7 million litres per year. These are processed on site, mainly into Comté PDO (700 t./year). This workshop also produces butter, cream and cottage cheese. The adjoining shop, all rounded, has a wide range of other regional cheese specialities. A selection of local delicacies completes the offer. Finally, there is an organic Comté cheese.

The comté is a raw milk cheese with a baked pressed cheese. It is handcrafted in the Jura Massif (Doubs, Jura and part of the Ain), and has had the Appellation d'origine contrôlée since 1958 and the Appellation d'origine protégée since 1996.

History. The County Interprofessional Committee was born on June 11, 1963, it was then called "Comité interprofessionnel du Gruyère de Comté", and took its first steps in 1968, when a major societal crisis broke out throughout France. It ensures that consumers' expectations are met in terms of environmental protection, non-industrialized artisanal processes, natural and authentic products. And it allows producers, cheesemakers and ripeners attached to a difficult terroir, the Jura Massif, to exercise a sustainable economic activity, a factor in land use planning and landscape protection.

The Comté sector now includes 2,600 agricultural holdings, more than 150 production workshops, small cheese dairies in villages called "fruitières", and 16 specialised ripening houses: each one according to its site, its cellar atmosphere and its expertise, provides the county with a ripening method that is specific to it and adapted to the cheese it has been delivered.

The products. The county is the first French PDO cheese in terms of tonnage (63,243 T in 2016). A county cheese wheel weighs an average of 40 kg with a diameter of 60 cm and a "heel" (thickness) of 10 cm; it requires an average of eight months of maturing, but the duration can range from 4 to 24 months. 400 litres of milk are needed to make a 40 kg wheel. A Montbéliarde producing about twenty litres in two milkings, so you need the milk of twenty cows to obtain a county cheese wheel, and also twenty hectares of minimum meadow, because each cow benefits from a minimum of one hectare of meadow.

Employment. The number of direct jobs in the County sector is estimated at nearly 7,600. The average annual milk production is about 580 million litres.

If the word "raw" has a meaning, it is here that it is proclaimed and claimed loud and clear. This small cheese dairy above Poligny is dedicated to raw cheese specialities: butter, cream, fromage blanc, comté and the house monopoly: "Le bleu de La Marre". It is to the credit of the cheesemaker Paul Jeusset to have created this product. Produced in 2 kg tomes after 15 days of maturing and pricked by hand so that it is blue, this raw blue is softer and creamier than its predecessors. 2 Comté cheeses are also available, one sweet and one fruity, with Martine's smile as a bonus.

A few minutes from Lons-le-Saunier, the raw milk production of this dairy is transformed into Comté. The "white" cheeses made every day by the master cheese makers are matured on site by the cellar masters to reveal their aromatic richness. Although this cheese dairy produces several thousand cheeses per year, it also sells them in the adjoining shop. Other Comtois PDO and PGI cheeses, cured meats, wines and honeys complete the offer.

Situated on the heights of the small village of Véria in the south of the Revermont, the fruitière offers a wide range of cheeses from the region. Patrick and his wife Odile are delighted to welcome you to their store adjoining the fruitière. Odile will introduce you to the 3 comtés from her husband's production, as well as the morbiers and raclettes produced and matured here! Other products include raw butter, raw cream, cottage cheeses made on site, and a range of regional products..

The Vagne cheese and butter factory was founded over 90 years ago. In 1991, this family unit was entrusted to the Union de Coopératives Agricoles des Fruitières Traditionnelles (UCAFT), which includes 11 workshops. The Comté cheeses are still salted by hand. It manages the maturing of cheeses from the Doubs and Jura regions. The collaboration between all the actors of the sector allows the creation of exceptional raw milk cheeses (4 PDO : Comté, Morbier, Mont d'Or, Bleu de Gex and Raclette). A unique association in the Jura Massif.

This small unit claims its name from the river Orain which slowly descends from Poligny and flows into the Doubs. Surrounded by many ponds, it is also fortunate to be bordered by an oak forest several hundred years old, classified Natura 2000. The workshop has 12 farmers, 3 of whom are organic, the result of a merger with the neighbouring Colonne cooperative. The cheesemaker refines 2 types of Comté cheese with fruity aromas of citrus, honey, dry walnut and cream. The shop will show you the other home-made preparations: cream, yoghurts, cottage cheese and butter.

Between Dole and Lons, there is only one workshop left in the county. A little thumb thumb born in 1921. It is also the only business in this village of 400 souls. 14 farmers supply 2.35 million litres per year, for 5,800 wheels of cheese. Cheesemaker Bruno Sommer and his two employees, who also run the shop selling regional products, keep the site going. They have even won an award of excellence at the Concours Général Agricole. The fromage blanc has earned a solid reputation, as has the raw butter from Bresse. But this country cottage of plain matures 3 kinds of Comté, from 9 to 16 months, for all the tastes.

SCAF Fruitière Bresse jurassienne is the right address if you're looking for specialties and local products that come only from regional producers. SCAF produces Comté cheese, butter and cream. Here, the milk producers are located on the plains, where the flora is different from that of the plateaux, resulting in a Comté with a distinctive character. You'll also find a vast selection of regional products in the store. You can also find all these products at the two other sales outlets in Bellevesvre and Oussières.

This cooperative brings together 3 workshops (Arbois, Chilly-sur-Salins and Ivory) and 22 farms in 10 communes. Its redesign is combined with a tourist approach. The sales area has been given a new look, with a bank offering a wide range of Comtois cheese specialities. There is also a stall where other regional curiosities are on display. Behind the glass windows, the cheese makers are busy. The guided tour is more than enriching, completed by a film.

This cheese production cooperative was founded in 1963 and the direct selling shop to the public in 1993. You find the fruit products there: County, Cheese (several médaillé in the department), Grenache (winter), Sérrac, white cheese, butter and cream but also other local and regional products such as Gates Blue, cancoillotte, goat cheeses, artisanaux yaourts, honey, wine… Guided tour of the cheese factory in summer. The opportunity to discover this beautiful village of 250 inhabitants in its green setting, with its feudal castle and fountain fountain.

Here, the flagship product is, as you will have understood, Le. This traditional factory had long vanished and was able to be set up in 1998 thanks to the dairy cooperative of the Great river, also manager of the Chauvinists cheese Factory. Raphaël Donier is in charge of the production of the county, raclette and many other cheese specialities of the land. The hotel was very close to the train station and the train station was very good.

This cooperative brings together 33 producers from 8 villages on the Nozeroy plateau. Their cows produce 22,500 wheels of Comté, 23,000 wheels of Morbier and 9,000 wheels of Raclette. The cheeses are made in a very modern chalet that complies with the latest standards, including environmental ones (wood chip boiler, purification, etc.). The shop has also been given a facelift, larger, clearer and with a focus on other specialities. These treasures will be explained to you under the eye of "Josie", the cuddly cow mascot of the cheese dairy!

This cooperative has transformed its merger between Arsure-Arsurette, Fraroz and Cerniebaud. Since 2005, 29 members who work at an altitude of 1,000 m, bring in 5.5 million litres of milk per year. The Comtés are of the highest quality and mature for up to 30 months. The shop offers an enthusiastic welcome, where you can find other specialities, a range of Comtois products and souvenirs. This place of life is more than a shop. Individuals or groups (by reservation) can take the tasting tour offered at the time of work of the cheese makers.

More than 300 students are trained in milk and milk derivatives at the Dairy Industry School (ENIL). Put into professional situations, they make Comté, Morbier, cottage cheese, organic yoghurts and even organic beers recently. All of these products are sold on site. However, 4 cheese specialities stand out. The oldest, Le Pénitent, launched in 1938, is a soft cheese. The "Saint-Savin" is a close relative, as is the "Polinois" which, with its orange rind, has a more pronounced taste. Finally, try the "Grimont", a pressed uncooked cheese made from raw milk.

It is an excellent idea to set up a Comté cheese dairy in Poligny, at the southern roundabout, not far from the A39 motorway exit. It is a merger of the Tourmont/Saint-Lothain dairy, and each year it transforms 3 million litres of milk into Comté, thanks to its 8 members. It works in partnership with Monts & Terroirs. In the heart of the millstones you will find other dairy products: butter, cancoillotte, yoghurts, creams... And other Comtois delicacies in the shop.

Monts&Terroirs started more than 70 years ago with the first cooperatives of maturing in Franche-Comté, then with partnerships of big families. Also established in Savoie, it is part of the heritage of these regions and of the producers of the SODIAAL dairy cooperative. Comté, Beaufort, Morbier, Abondance, Reblochon for the PDO*, French Gruyère, Savoy Tomme, Emmental Grand Cru and Raclette de Savoie for the PGI**, or organic Emmental are all flagships. Numerous cheese producers in the Jura Mountains work with Monts&Terroirs.

This plateau cooperative lives up to its name, built right on the banks of the fishy Suran river. Resolutely modern, it groups together 20 farms that bring in 7 million litres of milk each year. If you come at 11am on Fridays in July and August, the cheesemaker organises free tours (and tastings) of his working "den". The shop, which is just as new and appetizing, is also well stocked. But for your aperitifs, choose the "Val'Herbes" range of cheeses designed to introduce your meals.

This is a beautiful gourmet shop run by the Benoit family. These professionals spare no time and effort to ensure that their establishments (one of which is located in the Epenottes area of Dole. The products are particularly well selected, first of all the cheeses, a selection of more than 100 varieties is proposed. The Comtois region is well represented, comtés, morbiers, mont d'Or etc. The delicatessen offers a very wide range of products from here and elsewhere. For lovers of good things, the friendly welcome in addition.

This 1833 chalet housed the local cheese dairy before becoming the sales outlet for the Mont Rivel cooperative in the neighboring village of Vannoz. When it was founded in 1965, the cooperative began making and maturing Comté cheese (6, 12 and 24 months). Then morbier and raclette. It has 40 farms. Other products complete the range. This is a must for locals and ideal if you want to fill up on Comtois specialties. The restaurant is wheelchair accessible.

This organization defends and promotes this cheese, another regional pride along with Comté. It is produced in the Jura, Doubs, part of the Ain and Saône-et-Loire, and benefits from an AOP (Protected Designation of Origin). In 2023, the 2,000 Montbéliarde and Simmental breeders produced 13,000 tonnes of raw milk cheese in 47 cheese dairies. Recognizable by its black charcoal stripe, this cheese is as delicious raw as it is cooked. Every year in August, Morbier hosts the official competition that recognizes the finest achievements. A wonderful celebration!

He's the oldest jura in the Jura since 1860. At Rivoire and Jacquemin, we take his time to do things well and some counties stay in cellar up to 30 months! This tradition house mainly refines the county of Jura. In 2013, this ledoner was able to expand its production with a cellar of 1,800 m ² (8 m high). It collects tons of young "white" cheeses (less than a month) from fruit. They don't have a name yet. The maturity of all cheeses takes place in the salt of Guérande Label Red. The identification of the county is done on the ancient Cows labels affixed to the stones. If red and blue markings refer to rather young cheeses (at least 12 months, still). From "tailor-made". When the bronze ribbon indicates a aged cheese three years in the cellars, the desire to taste it becomes irresistible. The cheese factory also refines other AOC (morbier, Gex blue, golden mount) and even the raclette. Nectars to be tasted in Jurassian shops without pressing. Here, no direct sales and educational tours are reserved by appointment to school groups, associations and oenological clubs.

In the crucible of the blue of Gex, near Saint-Claude, a long structure stretches out. It houses a palace for epicureans, starting with the discreet blue-veined cheese. But this Monts de Joux fruit farm also refines mountain tomme and comté cheese. It processes 5 million litres of milk per year. In the shop, you will find all the cheese specialities of Franche-Comté, subtle cheeses of very high quality, matured by renowned professionals, especially those of Monts & Terroirs in Poligny. A real collective know-how! The shop still offers butter, cream and a wide choice of other regional products (wines, sausages, honeys, jams...). To witness the transformation of raw milk into cheese, you must arrive in the morning as soon as it opens in order to surprise the traditional gestures of professionals in the production workshop. But it is wise to call first.

It is one of the first organic fruit cooperatives born in the department under the impetus of the refiner Marcel Petite. Ideally located along the RN 83 linking Besançon to Lons-le-Saunier, you can't miss it with its curly façades and glass turret. It is all the more easy to stop there thanks to the well-studied car park and willingly to discover the work of its 10 farmers offering their production (comté, tomme, raclette, emmental, fromage blanc, butter). The large, round shop is primarily dedicated to the many organic products of Franche-Comté and, more generally, to fair trade. Here, all the products meet this desire to encourage the most natural agriculture and consumption. Organic even in the manufacturing process since the milk heating generator is made thanks to wood pellets, while the water used is fully reprocessed on site. The workshop can be visited and its avant-garde design should be emulated.

Where the cattle graze, the first level above Salins is home to alpine goats. 60 chamois have surrounded this farm since 1974. The Carrey family raises them and produces cheese. The daughter Sandrine took over in 1999. The specialities are all made from raw milk: crottins, logs, cobblestones, cam'chèvre (goat camembert), more or less matured. Another speciality is the "cabreta" for salads. You can also try the goat's cheese terrines (plain, chardonnay, macvin, chanterelle mushrooms, morels), the old-fashioned smoked sausages and the chipo-chèvre.

The fruitière in Château-Chalon was taken over and renamed "magasin des fromageries Vagne" 20 years ago, by the union of the Vagne cheese dairy in Poligny. Founded in 1926 in the capital of the Comté region, Vagne had prospered without ever abandoning the traditional maturing process carried out on site. It therefore bought the excellent ripening cellar of this fruitière to make it "its" store. More than just a moment's shopping, a visit here is a great opportunity to discover how Comté cheese is made and matured. The store, housed in a cellar, sells Jura cheeses all year round. You can also discover local specialities such as salted meats and snails... A glass wall allows you to contemplate the beautiful, untouched maturing cellar.

In Thoiria, the cheese dairy has been reconstructed as it was in 1900! Sylvain Robez-Masson, the cheese maker, works and explains all the phases of his job at the same time. The discovery of the equipment, gestures and techniques is done in the summer from 9 am. In July and August, it is in the morning that you will be able to attend the making of the Comté cheese, in the old way and on a wood fire. In the afternoon, you can follow the making of butter. The cheeses of this cottage can be tasted, bought on the spot or by correspondence, as well as other regional products.

Jean-Pierre Borel sold his dairy to Philippe Bouvret and Isabelle Marillier, two well-known professionals who have been working in Poligny for many years. At first glance, the shop looks like a good classic creamery: from the county, of course, from different years of maturing, other cheeses from the Jura and elsewhere, local products, dishes cooked in jars, honey.... But it is the space at the back of the shop that gives an extra touch to the place: a superb stone fireplace, small tables surrounded by bistro chairs, an old-fashioned skimmer, a panel showing the processing of milk... And as on the board of old-fashioned schools, the list of daily breads and salads from the "Quatre Heures du Crémier" are revealed in chalk. An ideal shop for a quick, local and friendly snack....

Laurent Villet welcomes you to his farm a few kilometers from Poligny, in a hamlet on the Route des Vins et du Comté. Here, Montbeliarde cows, calves, chickens and rabbits await you, but the main focus is on milk production. If you wish, you can even watch the milking and visit the farm. Good to know: a gîte is also available. Independent, it is located on the first floor of the farmhouse and can accommodate up to 7 people. For further information, please do not hesitate to contact us.

In 1907, the first Arnaud cheese factory was created. It became JURAFLORE in 1937. Today, there are 400 milk producers with a production of 83,000 tons. More than 240,000 wheels of Comté cheese are matured in the cellars, including the famous Fort des Rousses. You will thus have Comté cheeses from 6 to 36 months. The Juraflore Comté is not the only one to regularly receive medals; Morbier and Bleu de Gex must also be included. A great house that has been able to adapt to modern techniques, without abandoning its attachment to its terroir.

Franck Dutoit was a chauffeur. But as the son of a farmer, he was obsessed with the idea of returning to the farm. Les Meuh... tagnes was born four years ago with the help of his wife Angélique. But the couple wanted to stand out from the crowd. The farm took on the appearance of a unique dairy. In the land of Montbéliardes, they brought in cows from Jersey, an island off the coast of Normandy. Their milk is highly suitable for yoghurts. Since then, our two Montagnons have been making 11 flavored varieties. At milking time, you can enjoy equally remarkable fromage blanc.

Born in July 2019 in the commune of La Chaumusse, Froma Jura makes artisanal dessert creams and ice creams, produced with milk from cows from producers in the Grandvaux canton. All products are made from milk purchased from the SCAF du Pays Grandvallier. The milk and the cream come from cows that are raised in the Jura PDO system. The products are made with pasteurized milk, in a laboratory respecting the last hygiene standards. You can find all the products at our partner distributors.

The term "Balerne" comes from a Latin deformation meaning "isolated". This would justify the small remote area between Loulle and Mont-sur-Monnet. Let's just say that this dairy operates between Champagnole and the lake of Chalain. 8 farms bring it 2.5 million litres of milk per year. The Comté cheeses are matured for between 10 and 30 months and are sold in the friendly shop next to the chalet. The chalet also produces butter and cream. A discreet workshop, but with real mountain cheeses.