SAS Fromagerie des Grands Prés

In 2002, Pierre-Alain Rousseau gave birth to a new cheese speciality by creating "Le Petit Mournier", a delicious farm cheese made from thermised milk and with a soft, creamy texture.

The neighbouring farm, which has 100 dairy cows, produces 700,000 litres of milk per year, 190,000 of which are used to make "Petit Mournier". The cows are fed entirely on grass, hay, haylage and regain, thus guaranteeing the quality of this small round cheese with a rubbed, slightly orange rind, for which Pierre-Alain has secretly developed the recipe in his workshop! The milk used is matured for an hour, it is also renneted to form the curd before being cut into cubes and stirred by hand. After 5 hours of moulding, it is salted and matured in the cellar by the company's 3 employees for about 15 days.

This is how Pierre-Alain developed "Le Petit Mournier" almost twenty years ago and, over the years, it has become a must in the region by making a place for itself on the table of the Jura people! No less than 75,000 "Petits Mourniers" are sold each year in the many sales outlets in the region. The cheese maker offers two variants to discover according to taste: plain or with fenugreek seeds - which give this cheese speciality a subtle but succulent nutty flavour... To be enjoyed cold on bread, on toast or hot in gratins....

Following this success, the cheese dairy also created the "Juradélice" tomme about 7 years ago, for which 480,000 litres of milk are used each year. This is an uncooked pressed cheese, matured for 5 to 6 weeks and also available in several flavours: plain, with fenugreek seeds or wild garlic... A real treat!