Pleasures of the table
Gourmet route n°4
Montrond
Welcome to Montrond, located at the western end of the Territory: in this enterprising little town, a gourmet itinerary in four stages is taking shape and will thrill the taste buds with its tasty local products.
The Grands Prés Cheese Factory
It was in 2022 that Pierre-Alain Rousseau invented a new cheese specialty by creating “Le Petit Mournier”, a delicious farmhouse cheese made from thermized milk and a soft paste, creamy to perfection.
On the neighboring farm, 700 liters of milk are produced per year, of which 000 are used to make “Petit Mournier” of which Pierre-Alain secretly developed the recipe in his workshop! The milk used is matured for an hour, it is also renneted to form the curds before being cut into cubes and stirred by hand. After five hours of molding, it is salted and matured in the cellar for around fifteen days.
“Le Petit Mournier” has become a must in the region, carving out a special place at the Jura table! Encouraged by this success, the cheese factory also created the “Juradélice” tomme, an uncooked pressed cheese, matured for five to six weeks and also available in several flavors.
At Comtois Courtois
The route continues in the immediate vicinity at Laurent and Véronique Courtois. Specializing in the artisanal production of jams and jellies, the company offers visitors a thousand and one flavors with often unexpected pairings.
The jams are made mainly with fruits from Franche-Comté (strawberries, mirabelle plums, cherries, etc.). At the same time, and for certain specialties (dandelions, elderberries, wild raspberries, etc.), Laurent and Véronique engage in picking themselves. Véronique then prepares, always in small batches, her culinary treasures. Free from any coloring or preservative, they are made based on old village recipes.
Cooking is also carried out according to the rules of the art in copper basins and at low temperature, thus preserving the aromas and quality of the ingredients. The productions are almost infinite, especially since Laurent and Véronique also make jellies based on fruit juices pressed by them or enriched with Jura wines.
At the Model Chalet
Still in Montrond, the route continues to the “Chalet Model”. This store is twinned with the “Fruitière du Temps Comté” located in Pont-du-Navoy.
The cooperative only collects milk from eight dairy farms located near its processing workshop. She produces on average around thirty wheels of Comté per day, which are then refined for 6, 12 or 18 months before being put on sale. At the same time, the cooperative also produces creamy white cheeses, cream and butter.
In this welcoming space, you will discover a wide variety of quality cheeses – Comté and Morbier AOP, raclette, bleu and tommes (cow, goat and sheep), as well as a range of certified organic cheeses. Jura wines, honey, cured meats and many other local products complete the stalls of the “Chalet Modele” where everyone will find their favorite treat.
The Chèvrerie de la Vallée Verte
To end this gourmet excursion, go to the “Chèvrerie de la Vallée Verte”, a goat farm created by Janick Maronnat in 2006. It is here, at the heart of a farm of more than five hectares, that around sixty goats graze peacefully.
Respecting traditions and artisanal know-how, around 160 liters of milk are transformed every day to give a very fine paste available in multiple forms: fresh “natural” or aromatic cheeses, semi-dry or matured cheeses. with more pronounced flavors, ash cheeses or even logs and corks for the aperitif… Without forgetting the specialty of the goat farm: “Camenchèvre”, a round cheese shaped in a pressed dough mould. Matured for three weeks, it remains soft and mellow in the mouth.
All these products are available for sale directly on the farm, as well as in several stores in the region.
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