Tomme du Jura

1. History

Tomme du Jura originates from the Gallo-Roman era, when the first tommes were made in the Jura mountains. As a descendant of these ancestral cheeses, it has been traditionally produced for centuries in Franche-Comté, showcasing local craftsmanship. It hails from Lavigny in the Jura, with confidential artisanal production in fruitières.

2. Physical characteristics

This raw cow's milk cheese features a grayish, rustic crust often covered in white molds, typical of Jura mountains. Its paste is semi-hard, pale yellow to creamy, with small openings like currant-sized holes. The uncooked pressed wheels weigh 1-3 kg and contain about 15-30% fat.

3. Taste profile

Tomme du Jura has a creamy, melting texture that dissolves under the tongue, with lactic aromas of fresh cream. It offers toasted notes like milk caramel, a hint of spicy vanilla, and scents of straw and fields. Smooth and creamy, each wheel is unique due to raw milk, with authentic, fragrant intensity.

4. Production zone and period

Produced in the Jura mountains of Franche-Comté, especially in department 39 (Jura), above 800 meters altitude. Montbéliarde cows graze summer pastures and receive hay in winter, enabling year-round production. Aged on spruce boards in cold cellars for at least 2 months.

5. Certification

Tomme du Jura lacks specific AOC, AOP, or IGP protection. It remains a traditional local cheese made artisanally without official labeling. Its quality stems from ancestral fruitière methods.