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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 exploit the full potential of these tunnels. The result is the Bûche des Neiges, which will have a taste that you won't find anywhere else. Milk: Pasteurized cow's milk Origin: Puy-de-Dôme 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 the heart of a former powder magazine, dug 65 meters deep under the Savoyard mountain. This tunnel transformed into an aging cellar has a high natural humidity (95 to 98%) and a natural temperature between 9°C and 13°C, which 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, nestled in the Jura Mountains, produces and ages exceptional Comté but not only that. They also make Moelleux d'Arinthod enriched with cream from the Comté production. 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 of Bresse, developed in the dairy under the brand LE COQ D'OR. A 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.