Regional cheese and cream stores Poligny

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.

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.

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!

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.

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.

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 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 regions, and benefits from a PDO (protected designation of origin). The 2,000 Montbéliarde and Simmental breeders produce 11,000 tons of raw milk cheese annually through 45 cheese dairies. Recognizable by its black charcoal stripe, it is a delight both raw and cooked. Every year, the official competition is held in Morbier, which distinguishes the most successful cheeses. It's a great opportunity to celebrate!

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.