Jùscht
JÙSCHT
simply a good one
a young cheese – made on the mountain, affinage in the mountain. Jùscht tastes fresh and richly milky – reminding of muesli milk and waffles.
Cheesemaker
Urs Leuenberger – back to the mountain dairy
“In the hilly Gantrisch area between Bern, Fribourg and Thun, my team and I make 6-7 wheels of Le Gruyère AOP and some “Jùscht” wheels every day. My dairy farmers are all within a distance of 1 kilometer from here so I can actually see the cows grazing from the cheese dairy.
Earlier I made Emmentaler AOP. When two dairies merged I had to give up my cheese dairy and worked for 12 years for an industrial milk processing company. Being back in a dairy makes me happy. Here I can meet my high standards of cheese quality and innovation.”
STORY
the good one
«Eifach en Jùschte» (simply a good on), that is how the employees of the mountain dairy Vorderfultigen have always described their speciality. The term is only used in the Seisler dialect and therefore in the German-speaking canton of Fribourg and means “the just”. For this reason a good person in this district is designated “Jùscht” or the term is used for a thing that is correct and good. What name could be better for our cheese specialty?
In spite of the young age, Jùscht is very rich, but fresh and milky in flavour. This is why the cheese reminds us of muesli milk. A real “indulgence cheese”, which you won’t have enough of after the first bite.
Affinage
nothing is as perfect as nature
After being handcrafted in the Vorderfultigen mountain dairy, the cheeses are kept in the dairy and cared for for one month before they are moved to Gourmino’s mountain cave. Here the affineurs treat Jùscht wheels two times a week with salt water. The natural climate in the mountain (about 12 °C and 93% humidity) is perfect for the affinage of Jùscht. Denn schliesslich ist nichts so perfekt wie die Natur.
#AffinageInTheMountain – Nothing is as perfect as nature
