Comté

The website presents itself under the name Fromageries Arnaud and lists two addresses: the head office in Poligny (Jura) and the Fort des Rousses site, in Les Rousses. It dedicates a section to the Fort des Rousses' 'exceptional cellars' and the art of maturing.

It features a range of Comtés — cut to order, self-service, Charles Arnaud, organic — as well as other cheeses, including Morbier Juraflore and Bleu de Gex.

The Vers-en-Montagne co-operative presents itself as a traditional fruitière of the Jura massif: a collective of farmers who bring their milk to turn it into cheese. It anchors its activity in the ancestral tradition of Jura fruitières, born of the need to collectively turn milk into long-keeping cheeses due to the lack of sufficient volumes from individual farms.

There it produces protected designation of origin (PDO (AOP)) Comté. Its shop also offers other cheeses from the Jura — Morbier, Tomme du Jura, Bleu de la Marre, Bleu de Gex Haut-Jura PDO, Mont d'Or PDO, raclette — as well as regional products (charcuterie, chocolates), available for direct sale at the cheese dairy or to order.

Fruitière de la Vallée du Hérisson presents itself as a cheese dairy located in Doucier, in the Jura. It crafts its cheeses using milk from its member farmers, guaranteed as 'produits du terroir Franc-Comtois', and highlights a fruity Comté PDO (AOP) matured for 10 to 12 months as well as a Morbier PDO. Its range also includes Bleu de Gex, Tomme du Jura, Raclette du Jura, and Petit Hérisson, alongside terrines, saucissons, and honeys from the Jura. It offers online sales of its products and has two shops, in Doucier and Beaune.

According to the CIGC (Comité Interprofessionnel de Gestion du Comté), the Fruitière de Valoreille-Fleurey is located in the village of Valoreille, perched at an altitude of 750 m north of the Comté PDO (AOP) zone, overlooking the Dessoubre valley, renowned for fishing and its wild character. It brings together 18 member farmers and processes 5.3 million litres of milk a year, 90% of which is made into Comté PDO — matured by Maison Petite as well as, for a small share, on site — and 10% into Morbier PDO and raclette. 17 farms from the communes of Valoreille, Fleurey, and Terres-de-Chaux deliver their milk to it daily.

Its small shop offers Comté matured on site, homemade raw butter, homemade fromages blancs, homemade Morbier, Mont d'Or, cancoillotte, yoghurts, and a few soft cheeses; visits are possible by reservation. The shop is open all year round from 8:30 to 11:00. In September 2023, a 35-month Comté produced at the fruitière and matured in the Doubs was served at Versailles during the dinner marking the first official visit to France by King Charles III and Queen Camilla — 180 guests tasted it.

Monts & Terroirs presents itself as a cheese company born from the parallel paths of two maturing cooperative unions founded in 1945 — the Cave Coopérative Centrale d'Affinage de Poligny (which became Juramonts Comté in 1970) and the Union des coopératives d'affinage de Franche-Comté. Since 1983, several cheesemaking families have joined it: Reybier in 1983, Entremont in 1988, Grosjean with Juragruyère in 1992, Fromagerie Mercier in Savoie in 2000, Jura Courlaoux and Fromageries du Colombier in 2006, then the Grillot family in 2014. In 2012, the company — previously called Juragruyère — was renamed Monts & Terroirs.

The enterprise describes itself as a dual-shareholding structure, majority-owned by dairy farmers, with the mission of preserving the cheesemaking terroirs of Franche-Comté and Savoie. Its range includes Comté PDO (AOP), traditionally warm-cured for a minimum of 6 to 18 months, Beaufort PDO, Morbier PDO, Emmental Grand Cru and Gruyère PGI (IGP) matured for at least 4 months on spruce boards, as well as two tommes made artisanally in Savoie and the Jura. Its registered office is based in Poligny, in the Jura.

Fromagerie Badoz presents itself as a family-run cheesemaker and affineur, handed down from father to son since 1961. It collects milk daily, processing and maturing it in-house before marketing a range of Jura PDO (AOP) cheeses — Comté, Mont d'Or, and Morbier — as well as Cancoillotte PGI (IGP). It sells its produce in its shops in Pontarlier, Levier, and Les Fourgs.

Fromagerie Napiot presents itself as a cheesemaker and affineur established in 1860, located in Val-d'Usiers in the heart of Haut-Doubs. It claims several gold medals at the Concours Général Agricole for its Mont d'Or PDO (AOP) and Comté PDO, including three gold medals in the 2025–2026 competitions. It runs the Relais du Terroir, an adjoining shop offering around 600 local terroir products — cheeses, charcuterie, honeys, wines and liqueurs, groceries —, complemented by a restaurant and a dedicated event space. Sales are also available online, with in-store collection (click & collect) or home delivery via ChronoFresh.

The fruitière presents itself as a co-operative bringing together producers and cheesemakers around the know-how of Jura fruitières. Every day, it processes milk from its local producers to make and mature Comté PDO (AOP), Morbier PDO, and other cheeses from its terroir. Its produce, along with a selection of regional products, is available in its two shops, in Grande-Rivière and Morbier.

The Coopérative Les Monts de Joux presents itself as an independent dairy cooperative based in Bannans (Haut-Doubs), uniting around 265 producers. Its cheeses are made from raw milk at the Bannans site and in a dozen Comté fruitières scattered across the Jura Massif. Its range includes Comté (young, fruity, or long-aged), Morbier, Mont d'Or, and Bleu de Gex, as well as raw-milk raclette and tomme de montagne.

Based in Les Fins, in the Haut-Doubs, the Fruitière Les Fins Comté is a cheese cooperative formed in 1995 from the union of several older fruitières in the region — Remonot, des Vuillaumiers, des Deux Montagnes and de Longemaison. Each year, the cheesemaker and his team process 7.5 million litres of milk delivered by the cooperative's 31 member producers, and mature on site the Comté sold in the shop.

The shop adjoining the cheese dairy offers a selection of Comté PDO (AOP) alongside other regional PDO cheeses, butter, cream, honey and charcuterie; a vending machine makes the essentials available at any time outside opening hours. Guided tours of the cheese dairy, led by one of the milk producers, are available by prior booking, from the production vats to the maturing cellars.

Founded in 1921 by Henri Milleret in Charcenne, Haute-Saône, the cheese dairy is today run by the fourth generation of the family. An independent SME employing 217 staff, it collects milk from 127 local producers and crafts soft cheeses that have become regional staples — l'Ortolan, Roucoulons, and the cancoillotte Le Francomtois.

In 2025, the Haute-Saône house took over the reins of fromagerie Brun in Poligny, in the Jura — a passing of the baton between two centenary businesses founded in the same year, 1921. Eleven thousand wheels of comté continue their maturation in the Poligny cellars under the Milleret banner, and a two-million-euro investment plan is under way to modernise the sites and strengthen their export presence, with the ambition of offering a complete range from Roucoulons to comté.

Nestled at the foot of the Mont d'Or mountain in Métabief, this family dairy is one of ten workshops that make Mont d'Or / Vacherin du Haut-Doubs — and the only farmhouse producer among them. Late in the evening or in the early hours of the night, the cheesemakers do the rounds to collect milk from a dozen producers in the surrounding villages, exclusively Montbéliarde cow's milk — around 7,000 litres a day. For 50 years, the Sancey-Richard family has carried on the Franche-Comté cheesemaking tradition here.

Patrick Sancey-Richard long oversaw the cheesemaking; today, the mantle has been taken up by his nephew, Eddy, continuing an exacting craft — the "coiffage" of the curd grain after cutting, which gives Mont d'Or its creamy character.

The dairy presents itself as making three Franche-Comté PDO (AOP) cheeses — Comté, Morbier and Mont d'Or — sold on site and online, as well as house specialities (Cernois, Metsi, P'tit Sancey…). It offers a free self-guided tour of its workshops every day at 9:00 from a glass-fronted gallery overlooking two production halls, followed by a complimentary Comté tasting in the shop.

Founded in 1922, the Fruitière de Fontain brings together eleven members who produce 3.9 million litres of milk each year destined for making Comté — it is the closest fruitière to Besançon, just ten kilometres or so from the Comtois capital. Based in the village centre for nearly a century, in 2015 it left its historic site for a new workshop and shop, built at the entrance to Fontain alongside the route de Pugey.

The 130 m² shop, open Monday to Saturday, connects producers and visitors: large picture windows allow a glimpse of the cheesemakers at work and the wheels of Comté ageing patiently in the cellar. It stocks a range of Comté matured by Monts & Terroirs (doux, fruité, vieille réserve and prestige), as well as cream, raw-milk butter and fromage frais, alongside other PDO (AOP) Franche-Comté cheeses — Morbier, Mont d'Or, Bleu de Gex — and local produce.

Perched at an altitude of over 1,100 metres in Les Fourgs, the village nicknamed the 'roof of the Doubs', the Fromagerie des Fourgs is a cooperative fruitière that has brought together eleven farms from the Haut-Doubs since 2017. Its shop, curiously housed in the same building as the town hall and the post office, allows visitors to observe the cheese-making workshop through large picture windows. Three Comté cheeses are crafted here — mild, high-altitude, and terroir —, complemented in season by Mont d'Or, as well as by neighbouring specialities: raclette, Münster Ermitage, Morbier, cancoillotte, and goat's cheeses.

The shop also offers a selection of regional produce — Jura wines, honeys, cured meats — to complete a mountain cheese board. The fromagerie's Mont d'Or won the silver medal at the Concours Général Agricole 2026, confirming the reputation of Haut-Doubs fruitières for this emblematic winter cheese. The shop is open all year round, from Monday to Saturday as well as Sunday mornings and public holidays.