FROMAGERIE RIVOIRE ET JACQUEMIN

He's the oldest jura in the Jura since 1860. At Rivoire and Jacquemin, we take his time to do things well and some counties stay in cellar up to 30 months! This tradition house mainly refines the county of Jura. In 2013, this ledoner was able to expand its production with a cellar of 1,800 m ² (8 m high). It collects tons of young "white" cheeses (less than a month) from fruit. They don't have a name yet. The maturity of all cheeses takes place in the salt of Guérande Label Red. The identification of the county is done on the ancient Cows labels affixed to the stones. If red and blue markings refer to rather young cheeses (at least 12 months, still). From "tailor-made". When the bronze ribbon indicates a aged cheese three years in the cellars, the desire to taste it becomes irresistible. The cheese factory also refines other AOC (morbier, Gex blue, golden mount) and even the raclette. Nectars to be tasted in Jurassian shops without pressing. Here, no direct sales and educational tours are reserved by appointment to school groups, associations and oenological clubs.