The Great Cheeses of the Jura Mountains

The Great Cheeses of the Jura Mountains
Jean Perrin raw milk AOP
Code EAN
3324440317717
[protected appellation of origin] Morbier
Unit
6,5kg piece (approx)
Unit per pack
1
Use-by date guarantee
60 days
Côtes du Jura Chardonnay (white)
ou Trousseau du Jura (red)
N
D'ORIGIN
E
•A
PPELLATI
O
O T É GÉ E
PR
•
In 1965, Jean Perrin brought the manufacture of this cheese, which
had fallen into disuse in Franche-Comté, back to life. Each Jean Perrin
Morbier is the fruit of expertise and artisanal techniques from the Jura.
Strict manufacturing and maturation rules respect the unadulterated
traditions of the Franche-Comté region. A fruity, honest flavour and
a smooth, creamy, ivory body: with 250 years of history behind it,
Morbier is a great cheese with real character!
Where does the black line come from? In the old days, the fresh curds
were sprinkled with soot taken from beneath the milk pail. This was
to stop it from drying out. In the morning, it was covered with a fresh
cheese. Today, the black line is made of vegetable charcoal. It pays
homage to this cheese-making tradition.
Can be eaten as a table cheese or melted.
Jean Perrin Raclette matured
with Vin d’Arbois
The combination of cheesemaker Jean Perrin’s expertise and the
winemaker’s know-how give this raclette cheese, which is matured for
8 weeks, delicate flavours and that characteristically fruity taste.
Vin d’Arbois matured raclette cheese melts in the mouth like no other,
thanks to the wine which helps it mature.
Code EAN
3324440416748
Unit
7kg piece (approx)
Unit per pack
1
Use-by date guarantee
60 days
Côte du Jura Chardonnay (white)
Raclette cheese is traditionally eaten melted, with jacket potatoes and
a selection of cold meats.
Jean Perrin raw milk Raclette
The manufacture of Jean Perrin raclette cheese respects Franco-Swiss
traditions. Rich, smooth raw milk gives it a strongly rural note and rich
flavours. Its slow maturation in caves develops the powerful flavours
of the Franche-Comté pastures.
Raclette cheese is traditionally eaten melted, with jacket potatoes and
a selection of cold meats.
Jean Perrin Raclette
with “Grain de Folie” mustard
The manufacture of Jean Perrin raclette cheese respects Franco-Swiss
traditions: rich, smooth milk produced by cows pasturing in the
meadows of the Jura Mountains; traditional manufacture by master
cheesemakers and slow maturation in the temperate cave at Cléron.
Flavoured with mustard to give it a sweet, spicy note, this cheese lets
you vary your pleasures a little.
Raclette cheese is traditionally eaten melted, with jacket potatoes and
a selection of cold meats.
Code EAN
3324440416762
Unit
7kg piece (approx)
Unit per pack
1
Use-by date guarantee
60 days
Côte du Jura Chardonnay (white)
Code EAN
3324440148557
Unit
7kg piece (approx)
Unit per pack
1
Use-by date guarantee
60 days
Côte du Jura Chardonnay (white)
We also offer pepper, Viande des Grisons, chive, chilli,
garden vegetables and onion flavours.
Perrin Vermot S.A. • Zone artisanale • 25330 Cléron • France • Tél. +33 (0)3 81 62 41 41 • Fax +33 (0)3 81 62 41 40 • [email protected] • www. jean-perrin.com
The Great Cheeses of the Jura Mountains
Raw milk Tomme de Montagne
In the little village of Montmahoux, the cheesemaker keeps tradition
alive. He is passionate about using the mountain milk carefully
selected by Jean Perrin. This little Tomme is salted, turned and rubbed
several times a week. After maturing for several weeks in our caves,
our raw milk Tomme de Montagne exudes all the flavours of the high
pastures of the Jura Mountains.
Code EAN
3324440469607
Unit
3kg piece (approx)
Unit per pack
1
Use-by date guarantee
60 days
Côte du Jura (red)
Eaten as a table cheese with fresh bread.
3324440319605
Unit
6kg piece (approx)
Unit per pack
1
Use-by date guarantee
60 days
Côtes du Jura Chardonnay (white)
or Trousseau du Jura (red)
N
D'ORIGIN
E
PPELLATI
O
O T É GÉ E
PR
•
In 1965, Jean Perrin brought the manufacture of this cheese, which
had fallen into disuse in Franche-Comté, back to life. Each Jean Perrin
Morbier is the fruit of expertise and artisanal techniques from the Jura.
Strict manufacturing and maturation rules respect the unadulterated
traditions of the Franche-Comté region. A fruity, honest flavour and
a smooth, creamy, ivory body: with 250 years of history behind it,
Morbier is a great cheese with real character!
Where does the black line come from?
In the old days, the fresh curds were sprinkled with soot taken from
beneath the milk pail. This was to stop it from drying out. In the
morning, it was covered with a new, fresh cheese. Today, the black line
is made of vegetable charcoal. It pays homage to this cheese-making
tradition.
Code EAN
•A
Jean Perrin raw milk AOP dairy Morbier
Can be eaten as a table cheese or melted.
Jean Perrin AOP Bleu de Gex
Give your cheese board the authenticity of Bleu de Gex. The specific
flora of the Haut-Jura gives the milk all its flavour, making this a
delicate, sophisticated cheese, with a blue and ivory marbled body.
Code EAN
3324440148564
Unit
8kg piece (approx)
Unit per pack
1
Use-by date guarantee
60 days
Discover an exceptional product with a unique taste, a cheese with
plenty of history containing all the best that the mountain has to
offer.
Côtes du Jura Chardonnay (white)
or Trousseau du Jura (red)
D'ORIGIN
E
•A
PPELLATI
N
Jean Perrin wood-smoked Raclette
The manufacture of Jean Perrin raclette cheese respects Franco-Swiss
traditions: rich, smooth milk produced by cows pasturing in the
meadows of the Jura Mountains; traditional manufacture by master
cheesemakers and slow maturation in the temperate cave at Cléron.
Smoked the natural way over a beech wood fire, this cheese lets you
vary your pleasures a little.
O T É GÉ E
PR
•
O
Code EAN
3324440488608
Unit
7kg piece (approx)
Unit per pack
1
Use-by date guarantee
60 days
Côte du Jura Chardonnay (white)
Raclette cheese is traditionally eaten melted, with jacket potatoes and
a selection of cold meats.
Perrin Vermot S.A. • Zone artisanale • 25330 Cléron • France • Tél. +33 (0)3 81 62 41 41 • Fax +33 (0)3 81 62 41 40 • [email protected] • www. jean-perrin.com