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Comté : a label of controlled origin (AOC) that goes along with serious production regulations. Defining a land. Comté is one of the first cheeses to have been given a label of origin. In 1958, when its development was threatened by the extension of production to neighboring regions (notably Burgundy), the Franche-Comté obtained by decree a delimitation of the area producing Comté cheese corresponding more or less to the Franche-Comté region (Decrees of 14/01/58 and 17/06/58). In fact, as early as 1952, a sentence from the Dijon courts implicitly recognized the limits of the Comté production area by condemning an industrialist and a merchant from the Côte-d'Or department. In 1998, finally, the production area was reduced to the areas where making Comté cheese still subsists according to local, loyal and constant practices. These are the departments of the Jura mountains, namely : the Jura, the Doubs and the Ain. Origin and quality. Since 1860, Rivoire-Jacquemin has chosen and ripened, each year, thousands of Comté cheese wheels. We don't have to tell you that we have acquired a very great command of our profession. The criteria for selection are our first assets. We know the exact origin of each Comté cheese, the cheesemaker who worked on it, the farmer who contributed his milk, the villages sheltering each of these farms. Thanks to this method, we can select the best origins and, because of this, the best Comté cheeses. This primordial guarantee being ensure, Rivoire-Jacquemin can start its true profession : ripening cheese . |
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