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In the natural caves of the Gojon cheese dairy in Challonges, you can discover the best of aging that nature has to offer. It is in these natural tunnels, 100 meters deep in the rock of the cliff, that the best cheeses from the Jura region are aged. Add to that passionate and experienced affineurs who know how to make the most of these tunnels. This is how you get the farmhouse raclette with Bear's Garlic, giving it a unique taste that you won't find anywhere else. Milk: Raw cow's milk Origin: Savoie Our taste partners The Caves d'Affinage de Savoie is an artisan affineur located in Rognaix near Albertville in Savoie. They select and age cheeses in an old powder magazine, dug 65 meters deep under the Savoy mountain. This tunnel turned aging cellar with a high natural humidity (95 to 98%) and a natural temperature between 9°C and 13°C gives exceptional aging to the cheeses. Walking along the Rhône in Challonges, observing holes in the walls of a cliff, the idea of installing a cheese cellar was born. A constant temperature (4°C to 5°C) and humidity (95%) for slow natural aging. A family business that started with 500 wheels of Comté and now ages more than 11,000 pieces. Fruitière d'Arinthod, hidden in the Jura mountains, produces and ages exceptional Comté, but not only that. They also make Moelleux d'Arinthod enriched with cream from the production of Comté. Laiterie Le Coq d'Or, founded in 1938, the cooperative dairy of Foissiat-Lescheroux collects and processes 6.5 million liters of milk per year. Discover the excellent products from Bresse, produced in the dairy under the brand LE COQ D'OR. An team at the heart of the TERROIR, cheeses chosen for YOU, professionals from the NATIONAL DAIRY SCHOOLS. Discover the aging tunnel in the heart of the mountain. Follow us on Instagram. Follow us on Facebook.