Nestled north of the Alps and separating the Rhine and Rhône rivers, France’s Jura Mountains are a region of breathtaking natural beauty and rich culinary delights. In winter, the area transforms into a snowy wonderland—with frozen lakes, snow-capped peaks, and hearty mountain fare—adding extra joy to any cold-season visit.

Cheese & Sausage, Star Specialties of the Mountains

Cheese and sausage are the stars of Jura’s cuisine. Comté cheese is the iconic cheese of the region, celebrated as a true “mountain cheese.” Its history dates back to the Middle Ages. Making a 35‑kg wheel requires about 530 liters of milk and a maturation period of at least 120 days, resulting in a unique flavor and smooth texture. Comté can be enjoyed on its own or incorporated into dishes like cheese fondue and savory tarts.

Saucisse de Morteau is another must-try. This sausage is made from pork sourced in the Morteau area and smoked over wood chips for at least 48 hours, giving it a deep, aromatic flavor. It can be heated and eaten directly, served alongside fresh lettuce leaves, or paired with boiled potatoes.

La Quenelle Sauce Nantua is a classic mountain dish loved by all ages. It features fish quenelles from Lyon, generously topped with a rich Nantua sauce made from crayfish reduction and creamy béchamel. Tearing off a piece of bread to soak up the sauce is the locals’ favorite way to enjoy it.

Cheese Fondue & Mont d’Or, Warm Winter Choices

On chilly winter days, two dishes stand out in the Jura: Fondue and Mont d’Or cheese.

Fondue here is essentially baked cheese. Sliced cheese is placed in a baking dish and melted, then everyone gathers around to dip pieces of bread and assorted smoked meats into the gooey, warm cheese using long forks. This communal meal brings warmth and satisfaction when shared with family or friends.

Mont d’Or is a seasonal cheese produced mainly in the Haut‑Doubs area of the Jura. Locals bake it right in its wooden box and enjoy it straight from the container—hence its nickname, “the hot box.” Served with Saucisse de Morteau or ham from the Haut‑Doubs, and accompanied by a glass of Jura wine, this winter specialty is simply irresistible.

Jura Wines, Tradition & Innovation in the Mountains

The Jura Mountains are not only a food paradise but also a homeland of wine. The region’s wines are distinctive—most notably Vin Jaune (Yellow Wine), produced exclusively here in the world. It ages in oak barrels for at least six and a half years, developing a natural layer of yeast flor on the surface. Nearly 40% of the wine evaporates during this process, yielding a bold, nutty, and captivating aroma.

Other grape varieties such as Chardonnay, Pinot Noir, and Savagnin also thrive here, producing wines with rich textures and unique characters. Pairing these wines with local dishes creates an unforgettable dining experience.

The food of France’s Jura Mountains offers not just a feast for the palate but also a journey into culture and tradition. The cheeses, sausages, wines, and diverse mountain specialties will leave you longing to return. If you’re planning a winter trip filled with mountain flavors, the Jura region is a destination you won’t want to miss.

Photos are from the network

Editor Ⅰ: Zhang Wenwen

Editor Ⅱ: Bao Gang

Editor Ⅲ: Liu Guosong