Historic fortress now houses aging cheese

At an altitude of 1,150 meters in the Jura region, a military fortress built in the 19th century now shelters over 135,000 wheels of Comté cheese. Originally constructed to house soldiers and their horses, the Fort of Rousses has been repurposed as a massive aging cellar.

Fort of Rousses: a fortress turned cheese cellar

The Fort of Rousses, built between 1843 and 1862, was one of the largest military installations in France. After the army vacated in 1997, the site was purchased by the commune of Rousses and transformed into a cheese aging facility by Fromageries Arnaud Frères.

Natural insulation replaces modern cooling

The fort's thick stone walls, some up to 14 meters thick, provide natural insulation. This maintains a stable temperature between 7 and 14 degrees Celsius, ideal for aging Comté cheese without the need for artificial climate control.

Military design unexpectedly suits cheese aging

The original military engineers did not intend for the fort to be used for cheese aging. However, the design features that protected soldiers and artillery have proven to be perfectly suited for preserving the delicate aging process of Comté.

Aging process requires meticulous care

Each wheel of Comté is turned and monitored regularly throughout the aging process. The precise conditions within the fort allow the cheese to develop its characteristic flavor over months of careful handling and observation.

Fort attracts both cheese lovers and history enthusiasts

The Fort of Rousses draws tens of thousands of visitors annually, drawn by its unique blend of military history and cheese-making tradition. Despite its success, the industry faces challenges, including a temporary drop in milk supplies and rising milk prices.