Jura Mountain Cheese Patience is a taste

The magic in waiting is palpable

Jura Mountain Cheese is not eaten out of boredom, but to appreciate that everything has its time.

There is time for the perfect conversation, for the perfect evening, for the perfect moment. But only the patient can experience it, just as only the patient can enjoy the magic of this mountain cheese.

And it does exist: the perfect mountain cheese.

It is difficult to produce real mountain cheese in Switzerland. The milk and production have to be in government-designated areas and then you have to go through a certification process.

I would like to present a selection of these wonderful cheeses, but they are in great demand and are sold far too young. And it is the age that makes a cheese a mountain cheese; a young cheese has not yet developed its full character and so does not fit into my range.

I started looking, but where should I start? We have so many mountains and so much choice. But I couldn’t find a cheese that I fell in love with.

By chance, I stopped at a cheese dairy in the Swiss Jura. They produced fantastic mountain cheese, but again, the cheese was not given time to mature.

So I had to find an affinage cellar to mature the cheese. After a long and intensive search, I found the ideal cellar, not too cold and damp. I put a few loaves in it and waited for 12 long months.

The result was overwhelming, a fantastic cheese. The Affineur Walo Jura Mountain Cheese was born. Now I was convinced. Patience pays off – and you can taste it.