Fromagerie de Jaun

Parc naturel régional Gruyère Pays-d'Enhaut - Every year, the Jaun cheese dairy transforms almost 2.3 million kilos of milk, all sourced from local farms in Jaun, Im Fang and Ablänschen, into an extensive range of products. Behind this impressive feat are Jean-Jacques Clément and his dedicated team of dairy workers, apprentices and shop staff.
Jean-Jacques Clément is passionate about his job. The number of visitors to his cheese dairy, which is located on the road that leads to the Jaunpass, is proof of the quality of his products. The secret of the cheese dairy's success – which the master cheesemaker frequently shares – is that everything here is made with love. The dairy's shop window is full of fabulous food, including several cheeses and dairy products with the Swiss Parks label. As required by the product specifications, the cheese dairy uses only milk from Jaun and Im Fang to make its Vacherin Fribourgeois AOP and Gruyère AOP. Jaco, as Clément is affectionately known, also produces traditionally churned farmhouse butter,

pasteurised milk, yogurts, sérac and other semi-hard raw milk cheese specialities like raclette, Mutschli, Jauner, Centenaire, Amour de Bellegarde and the latest addition to the range, the P’tit Jauner tomme. Alongside this work, the Jaun cheese dairy also crafts bespoke products to the Zur Sau hotel in Abländschen.