our INDUSTRIES : cheese!

Viticulture, breeding and dairy production

are the three pillars of agriculture and agri-food in Burgundy-Franche-Comté. Three major sectors structure the region's agricultural and agri-food economy: viticulture, dairy production and cheese processing, and finally cattle breeding and the meat processing industry. In total, exports from the food industries amount to 2.5 billion euros – including 1.2 billion for wines. Indeed, with a world-famous vineyard, ranging from Chablis to Côtes de Nuits and Côtes de Beaune and the wines of Saône et Loire, the wine industry generates 60% of its turnover1 abroad. The European Union represented 39% of the market in 2015. Outside the EU, three countries – the United States, Japan and Canada – account for 42% of the export market.2 This rich and diverse vineyard produces more than 95% of wines under the appellation. The Region is also known for its numerous cheese appellations. This activity is highly concentrated in the “AOP massif du Jura” zone, where small establishments produce the famous Comté – the first cheese to receive an AOC (Appellation d’origine contrôlée) in 1958 – but also Morbier and Mont-d’. gold. In total, the milk industry and its processing generate a turnover of 1.2 billion euros.

Cheese making

It is above all thanks to 100% artisanal know-how and a tradition passed down from generation to generation that Le Gruyère AOP maintains its inimitable taste and impeccable quality. The production of Gruyère AOP follows a strict procedure, each step of which is followed to the letter by milk producers, cheesemakers and refiners. This know-how has been sealed since 2001 by specifications, approved by the Federal Office of Agriculture.