Comte Making in Jura

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Paris has really spoiled me with amazing class sponsored trips. With my Food and Communication class I had the opportunity to see how Comte was made in the Jura region last week. I think the only class trip I’ve attended back in DC was to pick up trash in China Town. So I think Paris has DC beat field trip wise.

Over a period of three days we visited a dairy farmer, a fruitier and a cheese aging cave. These activities were all supplemented with taste classes and delicious meals featuring the terroir of the region.

The experience that made the biggest impact on me was learning about the dairy farms. In Jura, farmers are required to supply at least one hector per cows, keeping the total amount of cows at about 60 per farm. In the US the smallest dairy farmers have 300 cows, which causes much worse conditions. Cows in Jura live to be 15, while cows in the US often die from exhaustion at 2 years old. This caused me to really reevaluate the products I use back in the states.

On a brighter note! The cheese was absolutely delicious and even after consuming at least 2 pounds of it, I still crave it every day. If you can find Comte back in the US buy it immediately, I promise it will be life changing. One thing I will not miss is our daily wine tastings at nine a.m. I guess I’m not French enough to handle that yet!

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