SAS Fromagerie des Grands Prés

In 2002, Pierre-Alain Rousseau gave birth to a new cheese speciality with the creation of "Le Petit Mournier", a delicious farmhouse cheese made with thermised milk and a soft, creamy texture.

The neighbouring farm, which has 100 dairy cows, produces 700,000 litres of milk a year, 190,000 litres of which is used to make "Petit Mournier". The cows are fed entirely on grass, hay, haylage and regain, 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, then 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 a fortnight.

That's how Pierre-Alain developed "Le Petit Mournier" almost twenty years ago, and over the years it has become a must-have in the region, taking pride of place on Jura tables! No fewer than 75,000 'Petits Mourniers' are sold every year in the region's many sales outlets. The cheese-maker offers two variants to suit all tastes: plain or with fenugreek seeds - which add a subtle but delicious nutty flavour to this cheese speciality... Enjoy it cold on bread, as toast or hot in gratins....

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