How the cheese dairies
are organised

The Comté tradition is based on harmonious and balanced organisation. Franche-Comté has faithfully kept to the type of organisation established there: the present-day "fructerie" cheese dairy. Livestock farmers working together in a single entity, the "cheese dairy", hire a master cheese maker to turn their milk into "young cheese" every morning. In this original system, where man has plenty of space, there is a unique shared payment system.