If Jean-Yves Bordier has brought back the taste for butter, he was first and foremost a cheesemonger, with talent to mature cheeses. Indeed, son of a cheesemonger, Jean-Yves Bordier defines himself as a cheese chooser and refiner. He selects his cheeses for the quality of the artisans who made them.
After choosing the right cheeses, the skills of Jean-Yves Bordier is to provide painstaking care to the aging process, which magnifies the work carried out by the cheese manufacturers.
The cheese making process depends on a succession of different stages and steps of care, as there are many gestures that require great sensitivity, listening attentively to the cheese, expertise in one’s handling and great passion. This leads to cheeses with a high level of humidity and therefore a short lifespan, or firmer cheeses with harder rinds able to be aged several months or even years. A true vocation!
Each cheese is unwrapped and weighed: on grills for cheeses with delicate surface mold, cheeses with washed rinds and goat cheeses, and on pine boards for harder rinds, either cooked or uncooked.
Jean-Yves Bordier selects his pine boards in the Jura Mountains from a logger who cuts them only at certain phases of the moon.
Traceability is one of the most important steps in food safety. It is a measure to follow or “trace” each product (manufacturing date, entry into the cellar, batch number and manufacturer number). Thus ensuring total knowledge about the product’s life cycle, its production and sale.
Once unwrapped, weighed and traced, the cheeses are sent to one of their 7 aging cellars where they continue to age and to express their personality. Each cellar has a specific temperature and humidity according to the family of cheeses stored in each cellar.
The team of cheese maturers in the cellars also take daily care of the places themselves. They humidify or dry the cellars by adjusting each one’s humidity and temperature.
Each day of the week the cheese maturers take care of cheeses. They manage levels of fermentation, monitor the fermentation process, and provide six types of care according to the nature of their charges as well as the tasting objectives that they wish to offer their creameries. The cheeses themselves “speak” and express their needs. The cheese maturers decode them thanks to visual aspects (color, size, appearance), their aroma, their touch (humidity and suppleness of the rind), and taste. Thus the cheese maturers are able to nuance their daily care.
Discover our selection of Cheese Platters already prepared and ready to eat to offer you the best cheese enjoyment experience, such as Bienvenue Chez Moi platter which contains:
Pérail des Cabasses 1 piece: Ewe, soft cheese, natural rind from Aveyron
Petit Chaource AOP* 1 piece: Cow, soft rind cheese from Champagne
Pont l’Evêque AOP* half piece: Cow, washed rind cheese from Normandie
Morbier AOP* 200g: Cow, soft cheese from Franche-Comté
Appenzeller AOP* 200g: Cow, hard cheese from Suisse
Polochon Cendré 1 piece: Goat, soft cheese, natural rind from Deux-Sèvres
*AOP=PDO (Protected Designation of Origin)