Cheese dairy
On the former farm classified as a "bâtiment de France", where the history of the Montbéliarde cow appellation was born, created by Joseph Graber in 1872 to help milk producers no longer benefiting from the Comté appellation. The cheese dairy, taken over in 2019 by Philippe Delin, harvests milk from 12 farms in the Montbéliard region and transforms it into AOP (Appellation d'Origine Protégée) morbier and raclette cheeses. These cheeses are aged in ripening cellars (mild morbier 45 to 60 days, fruity 70 to 90 days, aged over 120 days) to obtain textures and tastes suited to every palate. Every year, 3 million liters of milk are processed by craftsmen to create milk-based pleasures of the highest taste quality. Estelle Tuetey and her team can offer you a choice of maturing and ripening options at the farm's boutique near the Axone freeway exit. She can also put together cheese platters for festive meals, and aperitif platters of Haut-Doux cheeses and charcuterie for special occasions.
