Founded in the 19th century, this dairy manufactured Gruyère cheeses in Hauts de Salins. Through the discovery of Fort Saint Antoine in 1966, the company marked a turning point in the development of cheese maturation: the best unpasteurised Comtés are matured slowly at low temperature. Ahead of its time, the firm converted its fruitières (the local name for cheese dairies) to organic farming back in the early 1970s.
Currently the dairy is a member of the organic farming section of the Ministry of Agriculture and is consulted as an expert in the development of European regulations on organic animal products.

La Mortuacienne was first made in Morteau in 1921. And while its glass bottle with its mechanical stopper has remained the same for generations, its range of lemonades has seen numerous innovations. As a result Rième lemonades are sold in Australia and Atlanta in
the very stronghold of Coca Cola.
Respect for tradition and innovation are also the ingredients of syrups: from the classical grenadine to the regional fir, a range of 32 flavours.

The renaissance in Charcenne wines is due to the doggedness and know-how of the Guillaume family, wine-growers and plant producers since 1732.
For their first participation in the general competition of the 2008 agriculture fair: a gold medal was awarded to a “fruity, supple wine, with aromas of white flowers well-rounded and with a fine balance”.
The Guillaume nurseries have developed expertise in grafting vine plants. At the crossroads of the prestigious wine-growing regions of Burgundy, Alsace, Champagne and Jura: 45 people work to offer the most extensive and varied range of vine plants. 2nd largest French producer, the Guillaume nurseries export from Europe to China.
 

In 1860, Alix Rivoire and François Jacquemin were the first to bring together Comté cheeses in fruitières to improve their maturation, they also invented the maturing process as it is practiced today.
Thanks to them Comté cheese became known throughout France... notably in the ports, for supplying the great sailing ships with food: Comté was the only one of the great cheeses that could be kept throughout the long journeys around the world.
Rivoire Jacquemin, awarded 3 medals at the Paris agricultural competition in 2007, is the oldest cheese maturing company.
110,000 whole cheeses are dispatched in France and abroad each year.

The creation of Ortolan propelled the firm into becoming the specialist in the manufacture of soft cheeses for supermarkets. Over 25 million units are sold every year on the shelves of large French stores but also in many countries of Europe. Every day, over 200,000 litres of milk are transformed into delicious cheeses.
 

With 20% of European production and 10% of world production, Eurosérum is the world’s largest producer of demineralised whey for baby foods and health foods. Eurosérum exports 80% of its production, 50% of it outside Europe.

With a storage capacity of up to 330,000 hectolitres, Distilleries Peureux is the largest distillery in the world.
Founded in Fougerolles in 1864, it is the acknowledged leader internationally.