Porrentruy, 08.07.2012
Tour de France
Regional products
Discover the four most important products of the Jura
La Tête de Moine AOC
Tête de Moine AOC, Bellelay cheese is a semi-hard cheese with a silky body which easily melts in your mouth. It is not cut, but pared into the shape of delicate rosettes. The paring technique increases the amount of air coming into contact with the surface of the cheese, altering the structure of its body and allowing the full flavour of Tête de Moine AOC, Bellelay cheese to develop. This gives the cheese an even more delicious taste. Find out more
La Damassine AOC
The damassine is a small red prune used to produce a liqueur with a renowned aroma and subtlety. The origin of the damassine has been lost through the ages, but legend has it that knights brought it back from the Crusades in their bags. Or it might have been a priest from Charmoille who journeyed to Palestine in 1145. What is known for certain is that the name "damassine" refers to the capital of Syria, Damascus. The original and natural growing area of the damassine is the canton of Jura, particularly Ajoie. This region's limestone soil and climate allow the fruit to develop its quintessential aromas better than anywhere else.
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La Saucisse d'Ajoie IGP
The saucisse d'Ajoie is a sausage with a fine, delicate flavour and a perfect consistency, neither greasy nor dry. Every bite releases a delicate aroma of cumin. It is boiled or grilled before serving. Find out more
Le Toétché
The only savoury cream cake in Switzerland, Toétché is made with sour cream. This typical Jura speciality is an integral part of St. Martin's meal and is served as a dessert. It is also a common local appetiser.
