Symbol of an exceptional terroir, Comté is much more than a cheese: it is a living heritage, shaped by the nature of the Jura and the know-how of passionate men. For generations, the JuraFlore house has perpetuated this art of maturing in a unique place: the Fort des Rousses. Here, under the stone vaults, tradition and innovation combine to reveal all the aromatic richness of the Comté.
There are cheeses that tell a story. That of the County is above all that of a country: the Jura. Here, the seasons punctuate the life of the meadows and orchards, and ancestral gestures are transmitted like a common language. First AOP cheese in France, the County is not only a gastronomic emblem, it is a link between the earth, people and time.
And if Comté is an art, then Fort des Rousses is its living museum. In this stone fortress which has become a cathedral of taste, the house JuraFlore refines its cheeses in a unique universe, where history meets contemporary precision.
Let’s discover this exceptional place where the County is slowly metamorphosing, until it reaches excellence: that of JuraFlore.
A remarkable site of taste: the Fort des Rousses, temple of the County
A former military bastion converted into a cheese cathedral, the Fort des Rousses is the second largest fort in France. Built on 21 hectaresits walls stretch over 2,5 km days long and peak until 14 meters high. This exceptional heritage, classified among the Remarkable Sites of Tastetoday houses the JuraFlore maturing cellars, where thousands of wheels rest in almost sacred silence.
But the Fort des Rousses is not just a place of patience and know-how: it is also a space of life, daring and celebration. In February 2025it became the scene of an exploit as spectacular as it was convivial: the record Guinness of the largest fondue in the world.
In the large courtyard of the fort, more than 2 cubic meters of melted Comtéeither 2,177.5 kilos of cheeseallowed the Jurassians to dethrone the Swiss, former holders of the title. Under a fine rain and a winter wind, more than 5,000 people gathered around a giant copper cauldron, to share this historic moment orchestrated by Jean-Charles Arnaud and the JuraFlore teams.
A strong symbol: that of a territory united by the passion for taste and driven by the desire to make the County shine beyond its borders.
Under its impressive stone vaults, the Fort des Rousses hides 37 caves with all different atmospheres: some small, almost confidential; other monumental ones, like the cave Charles Arnaudlong 214 metersthe largest in Europe. Each has its own climate, with naturally stable temperatures and humidity, guaranteed by the thickness of the walls and the permanent movement of air which circulates between the galleries.
Ces unique microclimates offer JuraFlore wheels ideal refining conditions. Next to 140,000 cheeseseach weighing around 40 kg, ripen there slowly, sometimes for more than 36 months. In so-called “long-keeping” cellars, time stretches, the texture transforms, the aromas become clearer: this is where the Comté acquires all its depth and complexity.
A tailor-made maturation, where each cheese finds its balance, its character and its soul.
The quest for excellence: a refinement between tradition and innovation
It all begins in the meadows of the Jura, where the Montbéliarde cows taste more than 1000 varieties of flowers and herbs. This exceptionally rich milk is transformed into “Comté blanc” in the fruit farms before reaching the cellars of Fort des Rousses.
There, the work of master refiner begins: each wheel is salted, rubbed, observed and listened to. Because yes, the County listens! The affineurs, true artisans of time, evaluate the texture, sound and aromas to guide each cheese through its different stages: pre-refining, fermentationThen long guard.
Over the months, each wheel changes cellars, up to 8, to benefit from different environmental conditions. This succession of climates allows the aromatic complexity and melting texture that are the signature of Comtés JuraFlore to develop.
Under the stone vaults, magic happens. A natural microflora is formed, nourished by the exchange of air, humidity and gases (ammonia and carbon dioxide). It gradually shapes the rind, texture and fine aromas of the cheese.
A County in salt levels among the lowest of all cheeses, but one unique aromatic depth.
A living know-how to share
The Fort des Rousses does not just house the maturing process: it also invites discovery. Open to the public, the site offers immersive tours in the heart of the vaulted cellars, punctuated with explanations, demonstrations and tastings. Visitors can discover the history of the fort, understand the secrets of maturing and savor the result of this patience: an exceptional Comté.
Marmiton went on an immersion in the Jura, at Fort des Rousses. Discover our visit right here:
Between heritage, science of taste and passion, Fort des Rousses embodies the JuraFlore philosophy: bring the tradition to life, make it accessiblecurrent and joyful. An experience that is both sensory and human, where excellence is cultivated day after day, wheel by wheel.
This article is written in partnership with JuraFlore.
Journalist
A true cooking enthusiast, I see it above all as a moment of sharing, with family or friends, where I can give free rein to my creativity. In my opinion, …
