Questions and answers

Here are the most frequently asked questions and answers about the production and maturing of Chabert cheeses. If you have additional questions, please do not hesitate to contact us.

  1. What is raw milk?

    Raw milk is milk that has not undergone any heat treatment above 40 ° C / 104 ° F, ie no pasteurization, sterilization, thermalization or microfiltration.

  2. Where does the milk that you use to make your cheese come from ?

    The milk used to make Chabert cheese is sourced exclusively from local producers who meet rigorous specifications. This milk comes from breeds of local cows (Tarine, Abondance, Montbéliarde), fed with a natural feed consisting of forage in winter and grazed grass in summer.

  3. What is a dairy?

    A dairy is a place where milk producers pool their milk production to make cheese. Often in the form of a cooperative, this organization is common in Franche-Comté and Savoy regions of France and Switzerland.

  4. Where else can I find Chabert Cheese besides the Chabert Dairy?

    Chabert cheese is distributed in large and mid-sized grocery stores. It is also under private label, hard discount and specialty stores.

  5. Why are there holes in Emmental cheese of Savoy ?

    Emmental of Savoy IGP begins its maturation in a cold cellar, then tempered, to finish in a warm cellar. The heat causes fermentation that releases carbon dioxide. The latter, trapped under the impermeable rind of the cheese, forms bubbles, in the cheese that create holes (also called "openings" or "eyes"). 

  6. What quantity of dairy products should I consume per day?

    To cover your daily calcium needs, a dairy product at every meal is good to take. In France, the amount of cheese recommended per day to keep stay healthy is 40 g. * Not recomended amount in world.

  7. Can I freeze cheese?

    Why not? Cheese lovers may consider this scandelous, but better to freeze a cheese than to let it deteriorate at the bottom of the refrigerator. However, be careful not to freeze pieces larger of 500 g.  Wipe the surface of the cheese with paper towels, wrap it in aluminum foil, then enclose it in a plastic bag  with a vacuum seal. To keep the flavor and texture of the cheese intact, cool the cheese before freezing.

  8. What is the difference between Fermier (farm) and Fruittier (dairy)?

    The term Fruitier (dairy) is used to designate a cheese that has been made in a dairy, with milk from several milk producers. Fermier (farm) cheese is made on the farm, directly with one milk producer from that farm.

  9. What is the official sign of quality in France and Europe ?

    In France and in Europe, official labels make it possible to recognize products that benefit from the official sign of quality and origin: AOC, AOP, IGP, known in English as AOC, PDO and PGI.

    The Appellation d'Origine Contrôlée (AOC) designates products that comply with all stages of manufacture are according to a recognized expertise in a geographical area, which gives its characteristics to the product.  This label protects the name of the product in the French territory. It is the intermediate step before obtaining the PDO - Protected Designation of Origin - which protects the name of the product throughout the European Union. PGI - Protected Geographical Indication - is a product whose characteristics are linked to the geographical location in which at least the production or transformation takes place according to specific conditions. This European label protects the name of the product throughout the European Union.

  10. Can I consume raw milk cheese while I’m pregnant ?

    Pregnant women are advised not to consume raw milk cheeses as they may promote the growth of bacteria such as listeria, which can affect the baby's health.