Comté cheese PDO
Coopérative Bouclans
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The project

Adopt {publicVariety} of our flock "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care for your adoption and take its picture each season. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one {variety} is big, the adoption is shared among various people. If you wish to have a bigger share, you may always adopt more then once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

The project

Adopt {publicVariety} of our flock "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care for your adoption and take its picture each season. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one {variety} is big, the adoption is shared among various people. If you wish to have a bigger share, you may always adopt more then once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

What do you adopt?
Montbéliard: this breed is the symbol of the region. It is easily identified by its red dotted coat. Each {variety} produces an average of 7.000 liters of milk within season. With this amount we can make around 700 kg of {production}. Silver medal in “Salon de l’agriculture” in Paris in February 2018.
What will you receive?
The box of your harvest contains: * 4 x Queso Comté PDO (in pieces of 0,5kg) This Comté fruité cheese is made from raw milk (PDO) from the Montbéliarde cows, lactic ferments, rennet and salt. The paste has a yellow colour. This comes from the natural phenomenon of the photosynthesis, because the Spring flowers eaten by the cows in May contain chlorophyll. After ripening for 7 months the Comté fruité has a light aroma of fresh hazelnuts and butter. We recommend to consume it preferably within three months after having received it. Afterwards the quality and taste of the cheese cannot be guaranteed anymore.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped. You may select the delivery date of your box as suggested by the Farmer at check-out.
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner. * Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas. * Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste. * Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.
How does it work?
Meet the Farmers
Adopt and plan your harvest
Let the Farmer and nature work
Receive your harvest at home
Ghislain Poignard
Ghislain y Christelle manage the family farm “Ferme Poignard” in Bouclans where their parents have settled down more than 50 years ago. The Poignard couple takes care of the well-being of their herd since 1990. Their passion for their work on the farm is no news, both of their children are farmers. Their son Romain is 22 years old and wants to help them with the farm in a not so distant future. The Coopérative fromagère du plateau of Bouclans This cheesemaking cooperative is the result of the fusion of 4 cooperatives in 1992: Bouclans, Naisey les Granges, Nancray, Dammartin. Today, it unites 21 agricultural farms, which are spread over 11 municipalities in the first plateau of the Jura Mountains. They join their quantities of milk to produce the Comté cheese PDO. The aim of the cooperative is to reunite the farmers of the Bouclans plateau to share values and respect the ancestral knowledge of producing the Comté cheese PDO. Upon joining the cooperative, the farmers pledge to participate actively in the cooperative life, work together with the cheesemakers and ripening plants and produce high-quality milk adhering to the requirements of Comté PDO in order to obtain an exceptional cheese. Thanks to the cooperative, the farmers do not only produce milk, but also contribute their work and knowledge to the production of Comté cheese PDO and the steady improvement of the working processes of the cooperative. Mr. Doubey is in charge of preparing the orders of the cooperative. He joined in 2014 to help develop direct sales. “Monsieur Doubey” entered after living in Latin America for a while doing “WOOFING” (a hospitality service in which organic farms host volunteers, who come to do farm work in exchange for food and accommodation), where he had the chance to learn and get inspired by the farmers with whom he worked there. “It is important that we spread the word about everything that has to do with Comté cheese PDO in our region: From the work with the cow herders and cheesemakers to the quality of our cows as well as the fields they graze. This way we will be able to encourage the creation of employment and show that the added value of this cheese is our way doing things right.”
Ghislain Poignard

“Everyone who knows a cattle herder is aware of what this job includes: You live off and for your animals. You have to like your job a lot to dedicate your life to it, while sacrificing other things. Our love for animals and working in nature makes us forget to count the hours we spend doing so day in, day out. To be part of a cooperative enables us to participate in and make decisions during all of the processes of Comté PDO cheesemaking. It’s truly stimulating. It’s the engagement and advancement of everyone until a common goal for the future of the cooperative and our finca has been achieved. We decided to offer our cows through the CrowdFarming model, because it goes along with our cooperative values. We feel that using this model apart from offering our cheese, allows us to spread the French-Comtoise culture.”

Coopérative Bouclans
Coopérative Bouclans
Our Poignard farm is situated on the first plateau of the Jura Mountains, 450 meters above sea level, known as the “plateau of Saône-Bouclans”, in the French region Franche-Comté. Our herd is currently comprised of 110 oxes: 36 dairy cows and 74 calves. The herder has 99 hectares of green pastures for the cows to graze breathing in the fresh mountain air. The region has a very humid mountain climate with great variation in temperatures between winter and summer. On average it rains 1000mm per year, which corresponds to 1000 liters per square meter. This much rain falling on the calcareous ground make the geo-climatic conditions of this area very favourable for growth of high-quality herbs. The Montbéliarde breed Our family is dedicated to the herding of dairy cows of the Montbéliarde breed, the most famous breed found in Franche-Comté. Actually this breed has become a symbol for this region. Here we say: You can recognize them by their white fur where beautiful “red spots” are painted. What is the PDO PDO stands for Protected Designation of Origin and is an institution that regulates the technical aspects of the herders, the cheesemaking of Comté cheese PDO and it certifies the origin of the cows. The nutrition of our cows Our work consists of assuring the well-being our the herd. We want to make sure that they stay calm and eat well to produce milk of high quality. During spring, summer and autumn the cows eat the herbs on the fields and in winter we feed them oats and barley, which we also cultivate on our farm. During dry years we add fodder from outside our farm to their nutrition: limited to 1800 kg per cow following the specifications of the PDO. The PDO also asks us to reserve 1 hectare of land for each cow to graze on. This rule respects the natural environment of the pastures and allows for a very diverse flora. The process of milking cows and producing our Comté cheese PDO We milk the cows twice a day: in the morning at 6:30 am and at the end of the around 5:30 pm. At night the truck of the cooperative collects the milk between 3:00 and 4:00 am. This way we can process the fresh milk within 24 hours after the milking to produce the Comté cheese PDO. After arriving at the “Fruitière” , the place where the Comté cheese PDO is made, the milk is poured in big copper barrels and is heated to more than 52ºC within 25 minutes to turn into curd. The curd later deposits in a mould after the remaining liquid (whey) is drained using a decanting technique. The first 3 weeks the cheeses go through the first ripening in the “frutière” before it is sent to a ripening plant where it will continue maturing during 7 months before being sent off for consumption.
Technical information
Address
Coopérative Bouclans, Bouclans, Franche-Comté, FR
Location