Bulgnéville

Bulgnéville, is right next to Vittel, renowned for its water and unspoiled countryside. This is where its head office is, on the original site where the company was founded. Ermitage soft cheeses (Munsterand specialities) are produced here, along with Carré de l'Est, Camembert and Brie and Emmental, made with the succulent milk of the Vosges.

Rochesson

Traditional cellars in the Hautes Vosges for maturing perfect unpasteurised Munsterand Munster.

Clerval

Halfway between Montbéliard and Baume-les-Dames, Clerval is in the valley of the Doubs, surrounded by green, rolling hills. 

Raclette, Morbier and Emmental Grand Cru are made here.

Vercel

The days are punctuated here by the gentle chiming of the bells tied round the necks of the cows.

Emmental Grand Cru and Emmental Grand Cru de Montagne (mountain Emmental) are made in this cheese-dairy, perched on a high plateau of the Doubs.

Lavernay

Near Besançon, a traditional cheese-dairy that dates back over a hundred years and which uses its time-acquired skills to produce Ermitage fruity Comté.

Les Fournets

A village in the Haut Doubs where the sledges come in winter with their dog teams to run across the thick white snow.

Morbier Grand Cru and Comté are made in the village, their characteristic taste enhanced by the pure air and unspoilt countryside.

Guyans Durnes

Ripening cellars in Franche-Comté : Ermitage Comté and Raclette, slowly mature here, under the constant care and watchful eye of the cheese-makers..

Doubs

A traditional dairy which makes and ripens Montd’Or (AOC) during the season and also produces Comté (AOC) en blanc (unripened Comté).

Les Fourgs

This village, perched 1100 metres up in the Haut Doubs, on the border with Switzerland, is where ErmitageMontd’Or is made, with its sprucewood band and characteristic woody taste. We also make Comté here and we’ll often finish off a day with a piece of cheese washed down with a good glass of Gentiane*

* to be consumed with moderation.

Port Lesney

This traditional-style Jura dairy produces unripened Comté (AOC) which is then ripened on spruce boards in the ancestral cellars of  Poligny

Poligny

The capital of Comté cheesemaking. Cheeses made in the Jura and Haut Doubs are kept here and matured over 12 months in cellars with natural humidity provided by a stream (the Glandine) that runs through them.