Au Cœur du Jura

Au Cœur du Jura directly translates to “at the heart of Jura,” which is exactly what this cheese shop has become for us. More importantly, we have become fans of owner, Ema, at Au Cœur du Jura. Her shop is a small but well stocked crémerie and fromagerie, located in the covered market in the small city of Dole. While spending the past couple of months here in Jura, in eastern France, we’ve fallen in love with a few fantastic locally celebrated and locally produced fromages.

Comté is the most celebrated and well-known of all Jura cheeses. Jura is, afterall, a part of the Franche-Comté. It’s a firm cheese. As comté ages, it becomes stronger, more salty, sharper. You can buy it as young as 4 months old, up to 2 years old. Ema cut into a well-aged round for us. Together, we tasted small pieces of the fresh round, she smiled “it sings, doesn’t it?”

Morbier is another Jura cheese that we’ve come to relish. From the look of it, you might think it’s a real stinky cheese, but the blue line through it has nothing to do with mold. Back in the day, after they made comté, they’d take the leftover curds and use ash to keep the curds overnight until they’d add more milk. The layer of ash is what gives the cheese it’s distinctive blue line. Ash is still used now, but as an aesthetic choice, based on the old tradition. It’s a creamy semi-soft cheese that is rich and creamy with a touch of sourness or bitterness at the end.

There are many many types of tomme, made with goat milk, sheep milk and of course cow milk. The tomme unique to this area is simply called Tomme du Jura and it is a cow milk cheese. (One thing I learned in buying cheese, is unless otherwise marked, all cheeses are made with cow milk.) After making heavier, creamy cheeses, the leftover skim milk was historically used to make tomme. The result is a light, smooth cheese. It’s flavor is mild and milky, with hints of brine. In terms of texture, it’s not as hard as comté, not as soft as morbier. Tommes are fun to try because they are always different. It seems like everybody makes or sells a version of tomme around here.

So if you make your way to Dole, please pop into the covered market and say hi to Ema. (Tuesday, Thursday and Saturday before noon to see the place really bustling.)

Thank you, Ema, for being so friendly to us from day one and for supplying us with such fantastic fromage. You kept us coming back for more and we hope to see you again.

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