From: The region of the Jura in the French Alps
Made By: Fromagerie Badoz
Milk: Pasteurized cow’s milk
Curdling type: rennet
Size/ weigh: Flat disc about 9″ in diameter and 1″ tall. It weighs in at about 16 oz
Rind: Washed with brine every 2 days during first weeks of aging, giving a pungent, orange colored rind
Interior: semi firm to very soft paste, depending on ripeness
Aged: 6 to 8 weeks
Historical notes: Delice de Jura is another pasteurized milk cheese modeled on a traditional raw milk cheese that’s been banned from importation to the United States for containing raw milk. In this case, the model is Reblochon, one of the wonders of alpine cheese making. Reblochon was available in the US until 2004, when the USDA began enforcing a ban on raw milk cheeses aged less than 90 days. Delice du Jura was developed in 2005 by the Fromagerie Badoz, who also make AOP reblochon.
Badoz is a family run fromagerie founded in 1960, although members of the family have made cheese since the 1830’s. As a fromagerie, Badoz uses the milk from a number of fruitières or small, independent dairy farmers in the region, as well as milk from their own farm. The majority of their cheeses are AOP raw milk alpine cheeses; most are not available in the U.S. One of the unique features of this fromagerie is their cheese aging facility, which was constructed in the ’70s in an abandoned railroad tunnel.
There are many legends regarding the origins of reblochon-style cheeses; I will leave you to explore Wikipedia if you are curious. But what is clear is that it was developed predominantly as a cheese for home consumption by farmers who produced larger, more easily marketed and transported cheeses as their livelihood. They sold the comte and morbier and ate the reblochon themselves.
Tasting Notes: From a personal perspectivee, reblochon was one of my first cheese loves. Creamy, mild and easy to enjoy, but with a washed rind that give enough funk to seem like a challenge (albiet an easily mastered one!), it is a great cheese for beginners striking out for more adventurous territory.
Wine to go with: I always find that the best match with any cheese is the wine from the same region where it is produced. In this case, a crisp white Aprement from the Jura would be a great match. A peppery, lighter bodied Arbois red from the same region would also be a complimentary match. Traditional guides list pinot noir from Burgundy as an appropriate pairing, which I would be very happy to try.
Where to find it now: Is featured fairly often throughout the year at both Le Pichet and Café Presse, especially in the fall when it is made from very rich summer milk. Currently at Cafe Presse