In the natural caves of the Gojon cheese dairy in Challonges, you can discover the best that nature has to offer in terms of aging. 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 exploit the full potential of these tunnels. You will thus obtain the farmhouse tome with Bear's Garlic, giving it a taste that you won't find anywhere else. Milk: Raw cow's milk Origin: Savoie Our taste partners: Les Caves d'Affinage de Savoie The Savoy Cheese Aging Cellars is an artisan affineur located in Rognaix near Albertville in Savoie. They select and age cheeses in the heart of an old powder magazine, dug 65 meters deep under the Savoyard mountain. This tunnel transformed into an 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 (74910), 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 over 11,000 pieces. Fruitière d'Arinthod Lost in the Jura Mountains, the Fruitière d'Arinthod produces and ages exceptional Comté, but not only that. It also produces Moelleux d'Arinthod enriched with cream from the Comté production. Laiterie Le Coq d'Or Established in 1938, the cooperative dairy of Foissiat-Lescheroux collects and transforms 6.5 million liters of milk per year. Discover the excellent products of Bresse, made 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.