Delice+du+Jura

Delice du Jura is a delicious French cheese. It has big flavor and a nutty aftertaste, but it’s not stinky like you might expect. The cheese itself is oozy, and the rind is velvety. This cheese was developed in 2005 by Fromagerie Badoz. It comes from the region of the Jura in the French Alps. The Jura is actually a small mountain range, mostly within Switzerland that forms the border between Switzerland and France. In fact, many kinds of cheese come from the Jura mountains. Because raw milk cheeses, such as reblochon, are banned in the United States, the French began making Delice du Jura to be imported here. Reblochon is very similar to Delice du Jura, but is made farther south in the French Alps region. Delice du Jura is as close as we can get to a true reblochon cheese in the States.

Unlike reblochon, Delice du Jura is made from pasteurized cow's milk. Reblochon is unpasteurized which is the reason it is no longer exported from France to the United States. Delice du Jura is aged in caves or cellars and turned every two days. It is then washed with whey brine to speed the aging process. This is an abnormal process in making cheese since using a salt brine is a more common process. However, it is the reason for its flavor, texture and aroma.

If you are looking to try this cheese in the United States, you may find it at Winestyles, but I’m sure it will taste better in Europe! Delice du Jura is a staple in la tartiflette which is a potato and cheese tart commonly found in the French Alps. We may be able to try an excellent tartiflette at Le Pave, Le Chalet Savoyard, or many other restaurants in Paris. Delice du Jura can also be a great compliment to many French wines from the same region.