Brushed with Marc du Jura. This mountain cheese from whole raw milk is made traditionally in copper vats. It is a regional, traditional and authentic cheese that benefits from a minimum of 4 months maturing on spruce planks. During this period, it is regularly brushed with a Marc du Jura-based solution, which lends it a particularly fruity flavour, a brown rind and a flexible, smooth and melting texture. This Tomme is best eaten cold, but is also excellent after being warmed in a pan or in the oven.