Over 50 Years of Cheese-Based Passion & Expertise
Since 1965, the year of its founding, Jean Perrin has passed on his passion and love for the cheese-making tradition. The product ranges are developed to reflect this heritage and the unique skills of the profession. A creator of flavours, the company has successfully adapted and innovated whilst remaining loyal to its original values.
We share, with each of you, strong social values. Our teams are managed and motivated to encourage ongoing progress. Our company glossary includes lots of flavour-related terms, but we have also added the words “Sharing”, “Skill” and “Communication” to earn your trust and ensure your satisfaction.
Quality, Flavour and Product Security: A Daily Commitment
Since the creation of the company, they have worked on product quality with respect for their local region and its environment, and with the skills inherent in the cheese-making and refining profession. From 1990, the company chose the ISO reference system to assess and promote the progress internally. For the employees, quality means compliance with rules and careful controls at each moment of every day.
Selecting High-Quality Milk
Jean Perrin believes that milk quality is closely related to animal well-being and diet. They pay close attention to monitoring and supporting each of their producers.
Making Cheese The Right Way
The milk then needs to be processed to give each cheese its own specific flavour. Adding rennet, curdling, racking, moulding, pressing… at each stage of the process our master cheese-makers give their expertise and experience free rein. Thanks to their skill each cheese will develop its own texture and unique taste.
Careful Cellar Refining
Our refiners work hand-in-hand with time and give each cheese the care and attention it needs in our cellars to refine and reach maturity in the very best conditions. It is at this stage that the rind forms and the aromas will be able to develop fully, giving each cheese its own character.
The French Cheeses
Jean Perrin produce the traditional cheeses with their authentic flavours in the heart of the Franche-Comté region of France: Morbier, Comté, cheese for Raclette recipes, Edel de Cléron, Val de Lou, etc. The cheeses in their organic range have the French AB organic label and are also Ecocert-certified.
Morbier was behind the creation of their cheese dairy in January 1965. Produced in strict keeping with tradition, it is cellar-refined for between 45 and 130 days to create a creamy, ivory-coloured texture, and a range of flavours from soft and creamy to those with more character for bolder cheese lovers.
Le Comté, the first AOP cheese in France, is produced in cheese dairies known as “fruitières”. In the cellars, it is refined for between 4 and over 30 months, in keeping with tradition, and develops a palette of subtle, fruity aromas.
Raclette cheeses are made in the heart of the Jura by master cheesemakers and master refiners with unique skills and experience. They offer a selection of 20 flavours, each of which is uniquely rich and aromatic.
SOFT TEXTURED CHEESES
The cheese dairy also produces a wide range of soft cheeses. Discover the unbeatable Edel de Cléron, to be enjoyed hot or cold, the plain, refined or coated Val de Mou, our Saint-Vernier and our Madeline des Prés.
ORGANIC CHEESE RANGE
The Quality Commitment of the Fromagerie Jean Perrin