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Cheese from France, Savoie, Haute-Savoie, Ain, Jura, Doubs, Haute-Saône, Côte-d'Or, Haute-Marne and nearby
Raw cow milk is seeded with whey starters or natural rennet made on recuite and set with calf rennet in an open copper vat. The curd is cooked to 52 °C or more, pressed, salted and pre-ripened cool; a stay in a warm cellar above 15 °C then lets propionic bacteria form pea- to cherry-sized eyes. It ripens at least 120 days. Made in 8 steps over 4.4 months. The longest step, ripen to at least 120 days, takes at least 3.9 months (INAO 2026) and runs at at least 4 °C (INAO 2026). Thermophilic and mesophilic lactobacilli and thermophilic streptococci and Propionic bacteria do most of the fermenting.
| Main step | at least 3.9 monthsSet[inao-cdc] | Ripen to at least 120 days |
|---|---|---|
| Temperature | at least 4 °CSet[inao-cdc] | Ripen to at least 120 days |
| Raw cow milk · No heat treatment above 40 °C; partial skimming allowed to standardise fat[inao-cdc] |
| Natural whey starters or natural rennet prepared on recuite · They bring at least thermophilic lactobacilli; selected cultures are also allowed[inao-cdc] |
| Calf rennet[inao-cdc] |
| Salt · As brine or dry salt, then salt water and morge on the rind[inao-cdc] |
| Starter: natural whey starters and/or natural rennet made on recuite; thermophilic and mesophilic lactobacilli, thermophilic streptococci, propionic bacteria |
Total time across the recorded steps: 4.4 months
What changes: Starting material: raw cow milk, never heated above 40 °C
Pasteurisers, bactofugation and microfiltration are banned. Output: raw milk in the vat.
Microbes at work in this step
native raw-milk flora
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
Unlike Swiss Le Gruyère AOP, the French IGP must have pea- to cherry-size eyes from a warm-cellar propionic stage. Its milk must be seeded with natural whey starters or natural rennet on recuite, which bring thermophilic lactobacilli.
Every number is labelled with how it is known. How this atlas is made
