A stiff wind blows across the untamed, harsh landscape with remote high-moors, rough rocks, deep green forests and meadows full of powerful herbs. Here, on the plateau in the heart of La Tourbière in the Jura mountains, lies the home of the wild-spicy Jura Montagne.

His secret: the intense and aromatic mountain milk. The longer the winters are with a lot of snow, the greener and more resistant are the rich herbs. From the untreated fresh milk of cows fed only with herbs and hay of the mountainpastures, Jura Montagne is still today handcrafted by the local cheese-maker using an ancient recipe passed down from generation to generation.

Time and rest is given to Jura Montagne in our traditional cheese cellars by turning and washing the round wheels with a secret brine. After 6 to 10 months Jura Montagne is created, a unique cheese created by the local nature.