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Origin of the name
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From the former monastery Bellelay in the Swiss Jura Mountains.
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| History |
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First historically documented in the year 1192. |
| Area of production |
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Districts: Franches Montagnes, Moutier and Courtelary in the Swiss Jura. |
| Raw material |
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Unpasteurised milk from cows that have been fed without silage. The use of any additives in milk and cheese production is prohibited. |
| Form & weight |
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Cylindrical loaves of 10 - 15 cm in diameter and the height of which has to be at least 70 and at most 100 percent of the diameter; the weight of a cheese lies between 0.7 and 2 kilograms. |
| Fat content |
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Min. 51 percent fat in the dry mass. |
| Rind |
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Natural, firm, brown to red-brownish. |
| Paste colour |
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Ivory to bright light yellow (according to season). |
| Holes |
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1 - 8 cm across and rather sparse, isolated small fissures. |
| Consistency |
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Fine, smooth. |
| Peculiarity |
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This cheese should be shaved and not cut. |
| Taste |
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Flowery-spicy, becomes more distinctive on ripening. |
| Age |
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3 - 4 months. |
