RIVOIRE-JACQUEMIN

Rivoire-Jacquemin is specialized in the traditional ripening of Comté cheese. As such, it is resolutely in line with the historical structure of the sector, composed of milk producers committed to the PDO, of dairy farms managed in the form of cooperatives, which have been linked to the ripener often for many years.
This structure, still artisanal, allows to implement high quality practices, based on exchanges of trust, which make it possible to constantly improve the flavor and typicality of the cheeses.
Since its creation more than 160 years ago, Rivoire-Jacquemin has chosen to work on highlighting of the diversity of the terroir, and has decided to adopt a technology comparable to the "made-to-measure" creation of a tailor: the cheeses are matured in cellars of human dimensions, which allow the cellar master to easily follow the evolution of each wheel on a daily basis. Each cellar can adapt its temperature and hygrometry to the precise nature of the cheeses that are placed there. Pre-ripening, ripening and maturing cellars are used as in 1860 to make each origin and each season a new discovery.
This traditional method requires that each cheese be followed individually, with the aim of making the best Comté cheese.