Gourmet products local specialties and wines Poligny

This beautiful crèmerie, run by Marie and Christophe, lights up the square. Its architecture is typical of the fruitières of yesteryear. Born in 1907, this is a shop with a long history. It offers cheeses matured by Arnaud. Comtés aged from 5 to 36 months and matured at the Fort des Rousses. You'll also find other regional specialties, including "producer" wines. A remarkably friendly welcome and very reasonable prices. Juraflore regularly wins gold at the Concours Général Agricole.

This shop was created more than 20 years ago by an association of milk producers' cooperatives from the Jura and Doubs regions. It presents carefully selected products. A prime example of the local produce of the Comtois region, with all the best specialities: charcuterie, wines, soft drinks, cakes, jams... You will find everything! The Ali Baba's cave of regional products. You can also make gifts, they make superb baskets. This shop has a website that allows you to order online.

In the center of Poligny, a very contemporary shop does not only sell cheeses. If the store's decay and sign changed, its original vocation remained the same: wine and cheese. There are 90% of biologic and natural wines, including the best of the Jura (yellow wine, macwine, savagnum savagnum…). Other regional nectars (sauces, monbazillac, champagnes, Burgundy wines, whiskies and rheus of the world, absinthes…) are presented by a passionate wine cellar. Very elegant packages are for all budgets. On the cheese factory side, six county affinations are honored (from 6 to 24 months). The sheep and many other local cheeses are declared in quality. The sausage of Morteau and the Upper Doubs sausage are the most popular. These treasures of the soil taste on the plates at the same time as the wine tasting at the counter. A favorite place for gastronomers looking for safe values and wise advice about Jura or other products! The best way to make the right choices.

With 33 vintages of yellow wine and 31 awards, Xavier Reverchon honors the 3 generations that preceded him. His 2011 was again claveliné at the 2021 breakthrough. His 6 ha are dedicated to this exceptional product, the Savagnin. A variety that the Polinois also declines in other vintages with "Les Boutasses" or "La Réserve" for example. The soils are ploughed and the vines are free of insecticides. The unfiltered reds also have their place, including a rare red macvin since 1979. A beautiful and functional cellar that can accommodate up to 60 people.

Behind their newly created storefront, Eric and Jérôme Vichet are jamming and unjamming the bubbles. These two partners are exclusively dedicated to sparkling wines. On the one hand, they make flavoured wines with local fruit and artisanal syrups from the renowned Rième house. You will find them with grapefruit, cherry, peach, blackberry, mojito, even chestnut and lime. They also make raw sparkling wines for aperitifs, meals and desserts, including crémants. And to satisfy your cravings for bubbles, organic beer.

For 10 years now, grandson Valentin has been at the helm of the Morel family domaine. 7 ha in AOC Côtes du Jura, farmed organically and biodynamically. The range includes excellent chardonnay, savagnin, pinot noir, poissard and crémants. White and red, then, but also some formidable UFOs like "L'Albinos" (a poissard vinified as a white) and "Savagnin En Bois d'Arnaux" which, conversely, is vinified as a red wine.

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.

Winegrowers for five generations, the Barbe family now farms 26 ha in the Côtes-du-Jura appellation. In addition to white wines, a red Poulsard and a Crémant, the domaine offers sparkling wines with natural aromas of strawberry, blackberry and grapefruit. Last but not least, the family's unconditional love of their region means that they also offer horseback and donkey rides through the vineyards, helicopter flights and hunting and fishing weekends. You can even reserve a large dining room that can accommodate 60 guests. A catering service is also available.

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!

Here, we work with meat that has been awarded the organic label. The best breeders are chosen. The charcuterie is excellent, using both traditional and innovative production methods. The store is open two days a week, otherwise you can visit the region's good farmers' markets. The reputation of this company, launched by Jean-Pierre Comtet, is well established, and it is now run by son Kevin. A good address for gourmets in search of quality.

Maison Brelot is an institution that has been passing on the know-how that has made the reputation of this establishment for several generations. The products are selected and prepared with great care. The takeaway dishes are excellent. But what you may not know is that the delicatessen won the gold medal at the national competition for artisanal rosettes! Fred and Yves can be proud of it, a well deserved reward.

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.

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.

The former cooperative, founded in 1907 by local winegrowers, now belongs to the Fruitière Vinicole d'Arbois. In Poligny, it has moved from its ^13th-century church to its new quarters in the town center. Her patron saint is not far away with Cuvée Sainte-Avoye, a traditional white Côtes-du-Jura. This elegant wine, a blend of 80% chardonnay and 20% savagnin, offers excellent value for money. There are also four other boutiques, two in Arbois, one in Arc-et-Senans and one in Saint-Laurent-en-Grandvaux.

The Roys have moved closer to the "old" Poligny at the foot of the Romanesque church of Mouthiers-le-Vieillard. Discreet, this estate managed by Hervé favours quality over quantity. The plots are located south of the town, between Miery and Plasne. Below the hillside, they produce mainly white wines, including straw wine and yellow wine. The hillsides are also suitable for the production of sparkling wines. Crémants are made slowly on racks. No greenness or acidity but floral and roundness in the mouth. "Sweet raw wines" says the winemaker. Tested and approved.

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.

Philippe Chatillon is an artisan winemaker in the noblest sense of the term. From the soil to the glass, everything is sweat, observation, care and patience to reach the Grail. The harvest is sorted and carried out manually. The juice is neither fined nor filtered and is even bio-harmonized. Lovers of originality will find gamay and the confidential red-tailed melon from his vineyard in Côtes-du-Jura with aromatic power and a lacy mouthfeel.

Michel Thibaut has been working with vines since 1989. He is supported by his wife Catherine. Michel works on 9 ha. The couple welcome guests in a traditional-style cellar, close to the town center. Their winemaking aims for a diversity of flavors and accessibility to as many people as possible. Their nugget is one of the jewels of the Jura: vin de paille. It's been rewarded with gold medals and rave reviews in the best wine guides. Other discoveries include a red macvin and a powerful pinot noir called "C'est pas logique".

Angélique Combe from Haute-Savoie has opened her "P'tit Poulet" in the county capital. It is a 100% local rotisserie made from air-bred chickens from the farm of her husband Benoît, a farmer in a nearby village. The Polish woman makes the most of them through endless recipes that she has tested during her many trips. She also offers "meal formulas" to take away. The customers can also offer themselves beautiful fresh pieces, without forgetting a rich stock of the Polinois basin.