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Cheese from France, Doubs, Haute-Marne, Haute-Saône, Jura, Territoire de Belfort and Vosges
Raw cow milk, chilled to 2–6 °C on the farm, is standardised to 27–34 g/L fat, seeded with cultures and set with calf rennet at 31–33 °C. The curd is cooked above 50 °C for at least 30 minutes, pressed at least 4 hours and brined 24–90 hours. The wheel ripens in three phases (cold, warm, then cold again) for at least 12 weeks; the eyes form in the warm cellar.
| Raw cow milk, milked twice a day | Fat adjusted to 27–34 g/L; preheating may not go above 40 °C and HTST heating is banned[efec-cdc] |
| Cultures of all types, chosen for taste and paste | [efec-cdc] |
| Calf rennet, or calf abomasum | [efec-cdc] |
| Salt (NaCl), as brine; no other preservative is allowed | [efec-cdc] |
| Starter | cultures of all types, selected for taste and paste |
Total time across the recorded steps: 3.2 days – 5.9 days
What changes: Raw milk is chilled to 2–6 °C and waits on the farm for one or two days
Milk is collected at least every two days, separately from other milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk, chilled to 2–6 °C on the farm, is standardised to 27–34 g/L fat, seeded with cultures and set with calf rennet at 31–33 °C. The curd is cooked above 50 °C for at least 30 minutes, pressed at least 4 hours and brined 24–90 hours. The wheel ripens in three phases (cold, warm, then cold again) for at least 12 weeks; the eyes form in the warm cellar. Made in 9 steps over 3.2 days – 5.9 days. The longest step, brine, takes 24 h – 3.8 days (Cahier des charges de l'indication géographiq…) and runs at 10–18 °C (Cahier des charges de l'indication géographiq…).
| Main step | 24 h – 3.8 daysSet[efec-cdc] | Brine |
|---|---|---|
| Temperature | 10–18 °CSet[efec-cdc] | Brine |
Made only from raw milk and ripened at least 12 weeks, against 6 weeks for standard French Emmental; the dairy may not own any equipment that heat-treats the milk above 40 °C.
The milk stays raw, so the specification chills it to 2–6 °C within 3 h 30 min of milking and limits farm storage to 24–48 hours depending on the temperature. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria may grow in certain cheeses during ageing. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The specification says milk was abundant in summer in the Middle Ages, and that making large wheels, which needed up to 900 litres of milk each, led producers to form cooperatives that pooled their milk. It calls the Est-Central the region of the fruitières, the cheese cooperatives. The PGI was registered under Commission Regulation (EC) No 1107/96 of 12 June 1996; Regulation (EU) No 1005/2013 and Implementing Regulation (EU) 2023/494 later approved non-minor amendments to the specification.
