Characterization and Localization of a Cheese Georegion Using Edaphic Criteria (Jura Mountains, France)

Abstract

Comté cheese, made from raw whole milk with local starter lactic acid bacteria, has been manufactured in the traditional manner in the French part of the Jura mountains since the 13th century. Its flavor vary not only by factors such as grass and hay, but also by geographical production sites. Connoisseurs are able to identify the origin of a certain number of cheeses, which raises the question of whether one can speak of georegions (terroirs) or specific geographical areas as in the case of wine. A new method of large-scale cartography (agro-pedological units) covering 20 cheese cooperatives provided a statistical comparison showing the different edaphic sectors. A sensory analysis of 106 cheeses from these 20 cooperatives (summer or winter cheese with 3 or 6 mo of ripening) has demonstrated Comté georegions corresponding to 85% of the edaphic sectors. Thus, these sectors are equivalent to cheese georegions that are natural entities represented synthetically by agropedological units that have their own vegetation and their own specific type of Comté cheese.

Relationships between ruminant management and sensory characteristics of cheeses: a review

“…Martin and Coulon [77], in farm Reblochon producers, found that differences in cheese sensory characteristics could, under certain cheesemaking conditions, be associated with differences in forage types (hay or pasture). Likewise, in the Comté region, Monnet et al [86] found evidence of associations between the floristic typology of pastures and the sensory typology of cheeses. Bérodier [12] showed that botanical diversity could be associated with more diversified and numerous cheese aromas.…”

Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or Longer

“…Studies with other cheeses have indicated that milk and cheese flavor can also be impacted by season, as animals consume different feeds seasonally and this in turn impacts the flavor or flavor‐reactive components in the milk and subsequently the cheese (Mendia and others 2000; Monnet and others 2000; Carpino and others 2004; Croissant and others 2007). Regional differences in cheese flavor have also been demonstrated.…”

Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

“…The French Emmentaler "Grand-Cru" was characterised by a more intense flavour including the terms fruity, salted, pungent and sweet and by a weaker rancid odour than from the other French Emmentaler [27]. Monnet et al [37] positively correlated the type of soil (edaphic parameters) with the sensory quality of 20 Comté cheeses from the French Jura. The influence of altitude on Abondance cheese flavour was investigated by Bugaud et al [38].…”