Gourmet products local specialties and wines Poligny

The brothers Jean-Yves and Philippe Noir manage their 11 hectares of Côtes-du-Jura with vines up to 40 years old. Since 2017, their wines have been displayed in a splendid building located along the RN 83. 120^m2 plus mezzanine, all made of wood, including imposing exposed frameworks! The car park makes it easy for vehicles, including coaches, to manoeuvre as they please. The slopes are under sustainable agriculture (grassing or tilled soil and manual harvesting). The 5 typical grape varieties of the Jura deliver their quintessence. Pleasure guaranteed.

From the restaurant business, Sandrine Muller moved on to fruit and vegetables. She took over this business in the centre to give it a 100% organic orientation. Her products fill the room with fragrance and come from local and regional farms; always from the producer. A short circuit that you will appreciate. The shopkeeper has also diversified with coffees, an impressive collection of spices and dried fruits. In addition, she favours bulk products. For a festive event, put her creativity to the test for remarkable and appetizing compositions.

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.

Romain Branger and Julien Maillot launched this brewery 6 years ago. Their "Baboon", which comes in a variety of flavors, is all the rage. The original spirit hasn't changed, and their effervescent liquid creations are still inspired by jungles and flowery fields. This exoticism is particularly evident in Banana bomba. Today, the range includes at least 8 references from 5° (Bloody monkey) to 9° (Colère du babouin). You'll also find what you're looking for in Jungle Spring, Tropicaliste, Chica pop and Kokomo.

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!

ENILBIO in Poligny is a school specializing in training company staff in the fields of food, cheese and other dairy products, biotechnology and quality. It welcomes around 300 students and trainees every year, in highly targeted business sectors that are generating jobs for the future. The school offers courses for high school students, BTS students, apprentices in CAP, BAC PRO, BTS and licentiate pro programs, as well as for employees and jobseekers. ENILBIO's teaching facilities are modern and high-performance, with food processing workshops, food engineering, chemistry, biochemistry, microbiology and applied physics laboratories. The school emphasizes personalized student support, practical work and opportunities for further study. ENILBIO also boasts a high professional integration rate, with over 94% of students entering the professional world within 6 months of their training. The school also offers high-quality accommodation and catering all year round.

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.