In the 18th century, was abandoned in the fall, the production of cheeses like Gruyere cheese to produce smaller requiring less milk. They were called "cheese boëte" or "cream".
This cheese is made in Haut Doubs since the 15th century. In early fall, the flocks return to the stables after spending the summer in the high pastures. The change of food and the approach of the end of lactation influenced the nature of milk. If it is not ideal for the production of the county, it is not the case for much of the Mont d'Or who prefers the specific flora of this season.
|Terroir :||Haut Doubs|
|M. grasse :||45%|
|Poids :||0.40 Kg|