Sapin Jurassic

A raclette cheese crafted in the purest Swiss tradition by Michel Béroud, using carefully selected mountain milk. But what truly makes it unique is its exceptional aging process. The cheese is matured for 4 months in the Fort de la Tine, a former military bunker transformed into a natural aging cellar with ideal conditions that allow the cheese to develop its full aromatic complexity. During maturation, Sapin Jurassic is regularly brushed with a brine made with fir tree from the Jura, made according to a secret family recipe closely guarded by Michel and his family. The result is a beautiful rustic rind with a typical spruce resin flavour and a subtle crunch—especially when enjoyed melted as raclette. Its paste remains supple and melting on the palate, with woodsy and fresh menthol notes that evoke the Jura forests.