JURSS DAIRY, SORMLANDS, SWEDEN.

Pasteurised Organic Cow's Milk. Traditional Rennet

This is a small scale dairy making a blue cheese along the lines of a Bleu d’Auvergne.  The milk comes from two local farms – 5-6km from the dairy - with a third making up the quantity if there is a shortage of milk.  The cows graze on pasture in the summer and in winter they go inside into large airy barns where they can freely walk around.  On first tasting there is a lovely richness to the cheese with a defined blue ‘bite’ that opens into a sweetly nutty finish.  The clean fresh taste is a lovely contrast, and alongside the Wrangebacksost hard cheese from Thomas Berglund will make a great pairing to showcase cheeses from this part of the Scandinavia Peninsula.