FORT DES ROUSSES AND JURAFLORE MATURING CELLARS
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87 000 ! That's the number of visitors who have discovered the fortress's vaulted stone cellars, making it the most visited site in the Jura. The tour begins with the fort's history, explained by renowned historian Franck Ferrand. This is followed by a tasting of 3 vintages of JuraFlore Comté, to give you a better understanding of this local product and tantalize your taste buds. The tour takes in 3 cellars: the famous Charles Arnaud cellar (214m long), the Napoléon cellar, Quentin Fillon Maillet's reserve, and the emblematic Chevalier cellar. The fort boasts 37 different cellars, with a wide variety of capacities, temperatures and humidity levels. Master ripeners have at their disposal an excellent tool for revealing the finest flavors of JuraFlore Comté cheeses. The challenge is to accompany the life of the Comté by bringing it to the right cellar at the right time. Comtés from Fort des Rousses spend a minimum of 12 months in 5 to 8 different cellars during their maturing process. For the more inquisitive visitor, JuraFlore (producers and affineurs) offers a complementary visit to the Haut-Jura cheese dairy at Les Moussières. A dynamic and friendly team will welcome you and guide you into the depths of the fortress, the second largest in France. July and August are very busy. Remember to book in advance via the website. The store is open almost all year round.
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déjà quand on arrive pas un seul banc pour patienter dehors pour attendre l heure de notre visite. Ensuite de pièce en pièce l explication du guide et à nouveau entendu dans les vidéos, si à la fin vous ne connaissez pas le texte par coeur c est que vous êtes sourd. L explication est de niveau scolaire. Ce qui est impressionnant c est les caves d affinage, c est 1/4 de la visite. Le prix du comté à la boutique en sortant est exorbitant les morceaux sont déjà coupés emballés.
Ne faites pas des km pour voir ça ne vaut pas le coup . Dans certaines fruitieres on vous propose les même explications gratuitement.