In the heart of the Franche-Comte, Jean Perrin established his dairy and maturation facility in 1965. Today the family produce a range of traditional cheese and has adapted their recipes using pasteurised milk for the international market.

Established in 1965, Jean Perrin and his wife created the cheese dairy in the heart of the Jura Massif, primarily to produce Morbier.

High rainfall and cool temperatures contribute the lush green pastures, ideal for dairy farming – the predominant agricultural activity in the area.

Today the family produce a range of traditional cheeses with authentic flavours: Raclette, Edel de Cléron, Fromage des Clarines. Their focus has now turned to the environment – ensuring that the products are made with respect for the local region and its environment, using the skills inherent in the cheese-making and refining profession.