The Vaud Jura is part of the geographical area of two AOP appellations: Vacherin Mont-d'Or and Gruyère.
The Vaud Jura is part of the geographical area of two AOP appellations: Vacherin Mont-d'Or and Gruyère. Renowned regional producers make these traditional cow's milk cheeses: Fromagerie Tyrode in L'Auberson and Fromagerie Chuard in Ballaigues.
Vacherin Mont d'Or AOP is one of the last seasonal cheeses, since it is made every year between the end of August and mid-March. The cheese is then packaged in a box made of spruce wood. It can be eaten cold with local bread, or heated in the oven with potatoes.
Gruyère AOP is made 365 days a year. This cheese with flavors appreciated all over the world comes from a thousand-year-old tradition. Its taste depends on its ripening time: the longer it stays in the cellar, the stronger its flavor. It takes at least five months to produce a mild Gruyère, eight months for a semi-salty and ten months for a salty.
These cheeses can also be tasted in various restaurants and alpine chalets in the region between September and March.
Fromagerie Chuard has developed a specialty "Le Ramoneur", a semi-hard heat-treated cow's milk cheese whose full-bodied and mineral taste comes from the two layers of ash found in the dough. Its various products are on sale in its vending machines located in the villages of Agiez, Rances and Ballaigues.
Fromagerie Tyrode has received various medals and awards in national and international competitions, notably for its Vacherin Mont d'Or AOP, its Tomme de L'Auberson and its Gruyère de Montagne AOP. With a sweet flavor and a supple texture, the Tomme de L'Auberson is made with raw milk using traditional techniques. Its various products are on sale directly in L'Auberson from Monday to Saturday, but also in many shops in the region.
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