From the same region as a Comté, Jurassien has a slightly younger and fresher taste than its region’s traditional cheese. You’ll still find a dense texture that’s fruity, nutty and salty, but it’s a little lighter on your palate for a sweet finish.
We think an aged wine and a young Comté taste are a perfect balance. Try this cheese with a fortified red wine with nutty flavours. Our pick is Les Vignerons de Maury, Maury 1928.
About the producer
This cheese is made using traditional methods, passed down through five generations since 1921. In the highlands of East France, the family tried and tested ways to work with the milk. The result was the cooked, pressed cheese, aged for at least six months and sold as a wheel of up to 10kgs.
How to enjoy
Try this as an after-dinner cheese, with a bold, nutty red wine. As it’s like a Comté, it’ll melt well so can even be used to make a Croque Monsieur if you fancy a true taste of France.
Let us know if you would like to find out more about the Jurrasien Hard Cheese.