Regional cheese and cream stores Franche-Comté

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.

Clara and Pascal have been living in Mâcon for six years and have chosen to set up their cheese dairy on new land. It is thus in Charnay-lès-Mâcon that you will find them. The pretty stone front of their new store is already an invitation. They continue to pass on their gustatory heritage with all the best cheeses of the country, by the cut or by the piece. Cheese from Burgundy and Franche-Comté of course, but the offer goes far beyond. Also on the shelves, tasty Italian cold cuts. We love it!

What a beautiful house this family cheese factory is! It is celebrating its 100 years in great shape. 4 generations with Denis at the head today. It only works with local farmers and employs nearly 250 people! Its products are familiar to you: Ortolan, Fin fou, Roucoulons and Roucoulons boisé, Charcennay and 1921. This last one was the first one refined by Henri in his cellar a century ago. In 1991, Milleret bought the Belfort cheese dairy Le Francomtois, thus expanding its range with authentic and subtle cancoillottes.

The Cellars of Revermont, a veritable Jura institution, offer in addition to services for cheese refining and storage professionals, a wide choice of products for sale to individuals. Cheese is of course, but also wine and beer, in direct sale to the Magasin-en-Revermont store, the markets and their website. From choice to cutting: 3 cheese from Auvergne, 6 from Franche-Comté and 4 from Savoie. Also available are packaged cheeses and goat cheeses, counties and even cheeses from Badoz, the famous Cheese cheese beetle. Cheeses are sent to Colissimo in cartons equipped with insulated packaging of closed and film cells extruded foam, which allow protection of sensitive products for 24 hours. Your cheeses are ready to be served on the plateau!

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.

Cheese lovers enjoy buying their products in a real cheese shop! In Brion, the cheese maturer Leroux offers you a delicious choice for your taste buds. Seven specialities are on his menu: farmhouse cheese matured in Chablis, Chaource, Le Bussy cheese, farmhouse Soumaintrain cheese, farmhouse St Florentin cheese, Brillat Savarin and farmhouse Chaource... Here's something to fill your trays with good advice! A real pleasure to be found on Wednesdays and Saturdays at the Joigny market.

This farm and its Crottins de Chavignols, the Cosne and the gabarek, have existed since 1982, but Chavignols have always been made in this hamlet since, apart from the Domaine, all the surrounding houses had from 2 to 6 goats. They were housed in "Tés aux chieuves". Two of them can still be seen in Port Aubry. Makeshift shelters made of wood or faggots, they were bent over to milk the "chieuves" twice a day. You can find a grocery store with the farm's cheeses, but also other local products. You can discover the life of the farm and even stay in one of the gîtes. And you are just a step away from the banks of the Loire! The good address...

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.

The Co-operative des Hauts du Val de Saône was founded on January 1, 1985 by merging the co-operatives of Corre, Aboncourt, Magny-les-Jussey and Venisey. Since then, other co-operatives have joined the group. After being the cheese maker of freshly baked pasta (mainly Emmental), Comtois Pastures have taken the turn of diversification through production of various cheese categories: high cru Emmental, Gruyère cheese, soft pasta, towards extended horizons for export and all over France. The know-how of Comtois Pastures is recognised by the development of its specialities which can cover a real cheese platter. For example: brie, white tomme of the Val de Saône, merlemont, hot melt, tartiflette, and of course always, emmenthal and Gruyère. The co-operative's milk producers are located in municipalities. Milk collection takes place every day or every two days, using two trucks travelling more than 600 km a day… A recognized brand, a lively industry and a real know-how.

An original formula! This cheese propose offers cheeses from the Franche-Comté and Switzerland soils, all from organic farming. In the catalogue: Comté blue, county, cheese, tomme, raclette, all comtois and, from Switzerland, organic cheeses developed in Grisons and other Swiss valleys and Massifs. The principle: you visit the organic markets of the region, where you order by telephone, or on the website, by consulting the schedule of deliveries. An excellent way to provide you with divine cheeses.

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.

Here is a very nice concept: group five fresh product specialists in the same space, giving it a covered market atmosphere. This grand hall therefore brings together very beautiful stalls, with seasonal products, old and forgotten vegetables and exotic fruits, and a grocery store in the world for a journey of senses and flavours. The butchery/butchery/catering radius offers meat and quality products with excellent traceability, like fish fish, free service, where you will have a large choice of fresh fish, crustose and shellfish. More than 1000 references to the barking radius, and bakery side, the various breads are cooked on site, as well as the pies and sandwiches made on the premises. Finally for the most greedy, a beautiful confectionery stand is also present.

5 km from Saint-Florentin, Sandrine and Philippe Gilot welcome you to their farm. This is an opportunity to taste (by reservation) their excellent soumaintrain, saint-florentin, tommes and other local dairy products. If you wish, you can also visit the farm, the cheese dairy and even (why not?) watch them being milked. A great time to spend with the kids! Gillot's products are also sold at the Drive fermier in Auxerre, and at several markets in the Yonne and Aube regions. Particularly on Saturday mornings in Tonnerre.

10 km from Saint-Florentin, the village of Soumaintrain is the cradle of cheese! It is in a typical farm of the region (with its open farmhouse and an old wrought iron gate) that the Lorne family has been making theirs for 3 generations. Boris, who has just taken over the family business, produces his tasty Soumaintrain in a mold dating back to the 50s. Don't hesitate to stop by and taste his farmhouse Saint-Florentin and his white cheeses. At the same time, you will have the opportunity to discover the life of a breeding farm.

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.

The Chèvrerie de Cheugny is home to about sixty goats of the "alpine chamois" breed. These adorable goats produce a fresh floral milk, ideal for the realization of tasty small cheeses made on the spot, with the raw and whole milk, available from March to December. From January to the beginning of March, the goats are "dry" and will only produce milk at the time of calving which takes place at the end of February. All year round, mohair articles produced by the Angora goat herd as well as other goat products are available in the store.

Since 1956, this cheese dairy has perpetuated its commitment to quality and respect for the terroir, producing AOP Époisses and IGP Soumaintrain cheeses. Founded by Robert and Simone Berthaut, the cheese dairy has become a benchmark in the region. As well as selling cheeses, Fromagerie Berthaut also offers recipes based on their products, such as baked potato and Époisses galettes, or baked Époisses fondue. For cheese lovers, Fromagerie Berthaut is a must in Époisses.

Les Formes de Pierrette is in fact the story of Fanny, who settled on this organic farm that once belonged to her grandmother. Rainwater recycling, waste water treatment, hedge planting, wood heating, no pesticides, no herbicides, no GMOs in the fields... Here, you can buy the farm's cheeses (tomme or pierrettes), but also its many dairy products. And to enhance the discovery, guided tours will take you to the herd, the meadow, the milking parlour... We love it!

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.

In addition to souvenirs focusing on the spirituality of the abbey, the abbey store offers a selection of gourmet products. Each Cistercian abbey has its own culinary speciality, and Cîteaux, the order's mother abbey, is no exception. Conceived right here by the abbey's monks, the delicious Cîteaux cheese is made from the milk of their own Montbéliard cows. Sweets made with local honey, cookies and gingerbread, wines: bring your own basket, for the tempting offerings bear witness to the know-how of other abbeys.

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.

If you're a fan of short circuits, you'll want to go directly to a well-known producer, Gaec Pardon. It's a family business run by Guy and his two sons Pierre and Sébastien, nestled in the hamlet of Chavannes. Over 150 Alpine goats are part of the herd. The family farm also boasts 70 Charolais cows and 50 dairy cows, making it possible to multiply the number of creamer mixes and offer numerous cheeses and Charolais meats for direct sale. You can also visit the facilities and see the animals.

An establishment bringing together the produce of Vergers des Beaumonts, Eleveurs de la Charentonne and Ferme de Port Aubry (58). You'll find fruits and vegetables, butcher's cuts and charcuterie of French origin, as well as cheeses. Choice and quality are the order of the day. We appreciate the possibility of ordering seasonal baskets of fruit and vegetables, as well as the store's wide opening hours: enough to fill up on healthy products every day of the week, including Sunday mornings!

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.

Immediate boarding for a trip to the land of cheese, accompanied by wines, beers and delicious local products. An escape to the heart of cheese flavors, guided by Franck, who with passion invites you to discover cheeses selected with love and rigor from the producers. Homemade cheese dishes are also offered, as well as cheeses for fondues and raclettes, and above all, fabulous cheese platters for gourmet and convivial moments. A real favorite of Le Petit Futé!

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!

Authentic products from the Haut-Doubs! Cheeses, charcuterie, honey, groceries, wines and liquors are available at the Relais du Terroir. From generation to generation, the Napiot family, in the eponymous cheese factory of Bians-les-Usiers, works to make quality cheeses: 500 tons of Comté produced per year and 600 tons of Mont d'Or, to take only these two, make the house an important player in its sector. In this store, it invites you to complete its range with good regional products and a small restaurant area.

Do you like local cheeses and want quality? Fabrice Michelin offers 3 excellent Comté cheeses (sweet, fruity and aged), as well as the other Comtois AOC cheeses, butter, cream and yoghurts, not to mention a wide range of jams and sweets, Jura wines, liqueurs, apple juice and chocolates, in the farm store. A fine address, with a second store in Malbuisson.

You are in the northernmost dairy of Franche-Comté where Comté cheese is made in a traditional way. Raw butter and raw cream are also part of the production that make its reputation. This grouping of several dairy farms processes the milk on the spot. A very pleasant shop is adjacent to the production workshops. In this shop, the products of the region have pride of place, and you will find the great houses of salted meats, wines, spirits, but also creamery and fresh products. A wide range of cheeses from the Comtois region.

This cheese factory is located at an altitude of 700 metres, on the vast and magnificent Lomont plateau. It produces Comté PDO, Gruyère PGI, cream and butter. The Comté cheeses are matured at the Fort des Rousses. For at least twelve months at a constant temperature and perfect humidity, the cheeses are carefully matured. A shop with excellent dairy products and regional products adjoins the cheese dairy. Not to be missed.

The farm offers a variety of products such as pork and lamb meats, charcuterie, delicatessen products and ready-made meals. They also have a farm store where you can buy their products.

Farmers Thomas, Gaetan, Michel and Jean-Claude Payot put all their know-how and passion for gastronomy into creating farmhouse cheeses and yogurts with authentic, additive-free flavors. They attach great importance to educating young palates and respecting the environment. You can also find them at markets such as Chatillon-sur-Seine in the Côte-d'Or, La Ruche qui dit Oui in Dijon, La Ruche qui dit Oui in Messigny et Ventoux in the Côte-d'Or, La Ruche qui dit Oui in Rolampont in the Haute-Marne, and Locavor in Fontaine-lès-Dijon in the Côte-d'Or. Ferme du Mont Lassois has won several awards, including the bronze medal at the 2013 Concours Général Agricole in Paris for their Madagascar-infused vanilla yogurt. You can also follow them on their Facebook page "Adelle Yaourts" to keep up to date with their news.

The network of cheese, dairy and grocery stores, Laiterie Gilbert, has existed since 1948. Taken over in 2012 by Cédric Garna from Grenoble, respect for the environment is a priority for him and the products offered in his shops are free of preservatives and flavourings. In this pretty shop on the rue d'Auxonne with its blue frontage, you can't help but be seduced by the huge choice: from cheese trays to yoghurts, not forgetting the assortment of charcuterie, olive oil and wine. Here we could make a menu of French cheese specialities, with the "Pavé du Larzac en brebis", the "Chèvre du Berry", or the "Bleu du Vercors-Sassenage" cake. A work hand in hand with local producers since we can still find the goat cheese of Madame Bertrand in Corpoyer-la-Chapelle, or the wine of the domain Sirugue Père et Fils. Not to mention all the dishes to be enjoyed as spreads, chorizos and sausages from the Albertini family's artisanal pork butcher shop in the village of Loreto Di Casinca in Corsica. A real little trip for the taste buds, in touches of pleasure during your aperitifs and meals.

Sophie Vincent, biologist, and her husband Thibaut Salloignon, ecodesign engineer, chose Thibaut's family farm, in organic farming in the heart of the Châtillonnais region, to be close to nature and in line with their values. While Thibaut is developing his company Cycle en Transition around soft mobility by bike and electric bike, he willingly helps Sophie in the exploitation of a farm of 50 dairy sheep of lacaune breed. Milk, cheeses, yoghurts, tommes marinades, lambs in boxes in summer, flours, pasta. You can find them at the farm and on the markets.

A native of Normandy, Sophie Greenbaum welcomes you to the Gas Normand. She took over a cheese stand in 1983 and has since become a passionate and accomplished cheesemaker, well known for her quality products. Discover Normandy specialities such as Camembert with raw milk, regional references, but also European ones such as Irish Blue. The company is a member of the Confrérie de Saint-Uguzon, whose aim is to transmit the love of cheese.

Buying cheeses from the Saunière cheese dairy is a guarantee of good products made with respect for tradition and nature. The cheese dairy, which obtained the Ecocert label in 1983, offers you specialities made from organic cow's milk such as faisselles, butter, cream and yoghurts, but also cheeses made from organic goat's milk, such as tomme, and finally products made from organic sheep's milk such as brousse. What to indulge yourself with good products! What to do a tour!

From farm to fork is the slogan of La P'tite Ferme en Pays Chatillonnais. The family farm, established in 1990, specializes in meat and offers in its small shop, direct sales in boxes or retail, of beef, lamb, veal or pork. The house speciality is beef transformed into merguez, Espelette pepper jelly or sausage and lamb. The animals are reared in the best conditions, with respect for the animals, in the meadow, under the mother's care for the calf and fed with cereals from the farm. The oxen are of the brown breed, a well-known breed in the Châtillonnais. In order to satisfy as many customers as possible and to meet the offer, it is not only meat that you can find in the shop. Supplied by local producers, La P'tite ferme also offers poultry and trout to order, fruit juices, cheeses, yoghurts, wines, Crémant du Chatillonnais....

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.