Reception | The La Ferté cooperative | The 2 AOC cheese dairy | Contact us | Products County Morbier Raclette Tomme Our other cheeses Our local products " In images, in pictures Videos Slideshow Panorama Practical information How to order The shop Our guarantees Terms of Sales external links Home >> The La Ferté cooperative The La Ferté cooperative Farmers passionate about their jobs A traditional and reasoned agriculture for decades with men who love their trades, herds of cows on a human scale of about thirty animals, a rich and diversified grass from the Jurassian valleys, so many criteria which give our cheeses their tastes. unique. Farmers in love and passionate about nature and animals for a full-time job, 7 days a week, with one milking in the morning and one in the evening. These herds of cows are made up exclusively of Montbéliard cows, recognizable by their dark red and white color. Milking cows: a daily ritual L was treated is provided twice a day at regular times for not stressing the cows. Before each milking, the animal's udder is thoroughly cleaned and wiped dry, and the first squirts are systematically removed. The milk is then stored for a few hours in a refrigerated tank (12 ° C) on the farm before the milk collector passes through. All milking and refrigeration equipment is subjected to rigorous controls established by an approved technician. La collecte du lait La collecte du lait est assurée quotidiennement par un camion de ramassage, dans le respect des règles de la chaîne du froid, contrôlé régulièrement par des organismes sanitaires (laboratoire interprofessionnel indépendant) pour en assurer une traçabilté qualitative. Les tournées sont organisées dans un périmètre de 25km autour de la fruitière pour ainsi conserver toutes les qualités du lait. L'atelier de fabrication Un savoir faire ancestral : une fois acheminé, le lait est déversé dans de grandes cuves de cuivre pour y être tiédi. Le fromager y ajoute ensuite quelques centilitres d’une présure naturelle qui transforme le lait en un caillé qui sera ensuite brassé et chauffé à 54°C pendant 1 heure. Le caillé est ensuite soutiré, déversé et pressé dans les moules à Comté. Plusieurs heures plus tard, l’ouverture de ce moule révèle une nouvelle meule encore blanche et souple qui partira bientôt pour un long séjour en cave d’affinage. L'affinage en cave C 'is then comes the stage of refining the County. In silence and darkness, the County will experience its second transformation. It is during this maturation that the Comté takes on all its taste: the organoleptic transformation (character of a product that can be appreciated by the human senses such as touch, flavor, smell) then takes place. After this long period, each wheel of Comté will have a unique texture, color and taste. It is often said that each Comté cheese has its own personality. Indeed, for fine palates but also for the less seasoned, no wheel is alike, which makes it a cheese that is alive with the seasons. okay My shopping cart No articles My account E-mail adress Password Log in Forgot your password ? create my account Recognized quality Secure payment Payment by credit card Payment by check Deliveries County Morbier Raclette Tomme Our other cheeses Our local products > Oils > Honey Contact us | General sales conditions | Legal notices | Sitemap © 2013-2016 Fromagerie de La Ferté • All rights reserved • Production: Jordel Médias