Saint Vernier is made in the factory of Jean Perrin & Fils in the Jura area of the Franche-Comté in the east of France.

Saint Vernier is washed with a solution made with a locally produced Savagnin wine during the early stages of maturation. After the washing stage, the rind is allowed to develop and bloom, finishing with a wonderful soft delicate faint orange rind. The washing also imparts a mild fruity note in an otherwise lactic, yeasty and earthy flavour profile. Texturally soft in the mouth, the cheese can also become runny if aged a little too long.

As with all high quality French washed rind cheese, pungency can be a little overbearing on well-aged examples, a much milder experience can be expected on a young cheese.

Saint Vernier

Jean Perrin

Secret de Scey has a natural brine washed-rind and is matured for a minimum of four months. As it matures the cheese develops an ivory-coloured semi-soft interior and mild creamy flavour.

Changes to the Appellation d’Origine Controlee (AOC) governing the making of Morbier cheese in France mean that cheese made from pasteurised milk can no longer be called Morbier. Morbier must be made from unpasteurised milk. This change has led to the creation of Secret de Scey, a cheese made to the same recipe as Morbier, only from pasteurised milk. Historically made on the farm from two milkings, the mornings milk would be processed (curdled, drained and set) then a layer of ash and salt would be applied to the top of the fresh curd to stop it drying out. The process would be repeated for the second of the day’s milkings, with the curd from the second milking used to top the first. 

Secret de Scey

L'Edel de Cléron is a traditional French cheese of relatively recent origin which carries the name of the village where it is made, Cléron, in the valley of the Loue of the Doubs department in Franche-Comté.

L’edel de Cléron

Le Duc Vacherin is a soft cheese made for Will by the Perrin family dairy in the Franche Comte region of France. This surface-ripened cheese made from pasteurized cow's milk is mild and chalky and melts in the mouth instantly when young. It is bound by a strip of spruce trees that gives a hint of the forest. At first cut the inside paste with a buttery, lemony taste floods the plate.

Le Duc Vacherin

Artisanal mountain cow's milk cheese produced in the French Alps

Fromager Des Clarines

Discover all the know-how of the family dairy Jean-Perrin based in Cléron dans le Doubs for 50 years and its cheeses.

Jean Perrin

Saint Vernier

Secret de Scey

L’edel de Cléron

Le Duc Vacherin

Fromager Des Clarines

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