the passion for cheese from father to son at the Janins

At the origin of the history of the Janin cheese dairy, in the Jura, there are cows that produce good milk. “The Janins have been in cheese and in the Jura for five generations”, smiles Marc Janin, who took up the torch of a family tradition thirteen years ago. In Champagnole, the shop was opened in 1960 by the grandfather. Today, Marc Janin, best worker in France as a cheese maker, works there with his brother Mathieu. Every morning they have over 150 cheeses to set up. Comté, Morbier and Tommes are the most sold.

In the back room, Mathieu Janin is preparing a novelty: a homemade cancoillotte, a melted cheese typical of the region. “We have always had a very good quality of cheese, but over the years, the choices have grown”, smiles a customer. The secret of their success is in the maturing cellar. Each cheese benefits from daily maintenance. It is rubbed with water and salt to maintain the crust. “This ensures that the cheese does not dry out and that the crust retains its texture and allows the cheese to develop properly”explains Marc Janin.