 Often located in the heart of the village, the cheese dairy or fruitière receives the milk from the surrounding farms everyday.
An unchanging ritual then takes places. The milk is poured into large copper vats and warmed. The cheese maker adds a few centilitres of natural rennet which turns the milk into curds, which will then be stirred and heated to 54 °C for sixty minutes. The contents of the vat are then drained, tipped out and pressed into Comté moulds.
A few hours later, the mould is opened to reveal a new wheel of cheese that is still “white” and elastic,
and will soon be sent off for a long stay in the maturing cellars.
The cheese dairies presented on this site are, of course, real dairies where cheese is produced. In order to be sure of the best possible reception, we recommend that you make contact with the cheese makers in order to reserve your visit.
And, by the way, Comté is made in the mornings, so be sure to organize your visit appropriately! |
