The Montbéliarde cow is used to provide both the milk for the Comté and its filet for the Brési.
It is treated with the rigorous care required to make an exceptional cheese. It is only natural that this filet is exceptional as well.
It is cured for 3 weeks, alongside various spices (onion, bay leaf, thyme and juniper) and is then smoked for 3 weeks using resinous wood.
The Brési will lose over 50% of its weight after 3 weeks but will have taken a wonderful dark red colour, a translucent texture and perfume and powerful aroma.