"When I’m exploring an area, I love trying the specialities I think are the strangest. This time, it will be a platter of cheese! Our group looks at each other with a little smile: the smell is a bit overwhelming. I start with a “Britchon”. Its texture is semi-hard and it’s refined with œil-de-perdrix according to the cheesemaker but I wouldn’t have been able to guess that. I was worried it would be too strong, but it’s very good. There’s also a runny tomme with cumin. Not bad either. I hesitate a moment before trying the Bleuchâtel. Apparently, the blue is mould. I make a face at first, but in the end, eaten with a pear, it’s my favourite."
There are many traditional cheese dairies to discover in the Jura region.
Good to know