Production and affinage of the semi-hard cheese Brigand du Jorat at the Laiterie de Saint-Cierges in the canton of Vaud

Le Brigand du Jorat (Laiterie de Saint-Cierges)

Saint-Cierges (VD), SwitzerlandNew on Amplifa

2009Founded

Saint-Cierges (VD)Production, ripening and sales

About Le Brigand du Jorat

Le Brigand du Jorat is a semi-hard cheese that has been produced since 2009 in the cellars of the Laiterie de Saint-Cierges in the canton of Vaud. The founder is Maître fromager Pierre-André Freymond; since 2015 his son Renaud Freymond has led the family business. The raw milk comes from farmers in the Jorat region and its surroundings. Characteristic features are the fir trees on the cheese mould and the dark brown rind, which is created by brushing with Raisinée salt water throughout the entire ripening period. The cheese is sold mainly in whole pieces (à la coupe) and is also suitable for fondue preparation. It is distributed through local fromageries, shops and the wholesale trade, including Migros Vaud, Denner, COOP and Aligro, as well as through regular deliveries to northern Vaud.

Site: Saint-Cierges (VD)
Processes: Ripening (affinage with Raisinée salt water), Sale in whole pieces (à la coupe), Fondue preparation, Delivery (regular deliveries by sales representative)
Materials: Regional raw milk, Raisinée salt water
Certificates: Swiss Cheese Awards (award)
Founded: 2009
Industries: Cheese production, Food trade, Gastronomy

01
Milk collection from regional producers
02
Cheese dairy (production of the wheels)
03
Affinage with Raisinée salt water
04
Sale à la coupe / fondue
05
Delivery to northern Vaud

Raw Materials & Processes

Rohmilch

Regional raw milk

Basic ingredient of the semi-hard cheese, supplied by farmers from the Jorat region and its surroundings.

Raisinée

Raisinée salt water

Salt brine made from Raisinée, with which the wheels are brushed throughout the entire ripening period and thus given their typical dark brown rind.

Sites

Saint-Cierges

Laiterie/cheese dairy: production, ripening and sales

Materials: Rohmilch, Raisinée

Products

**Brigand du Jorat, semi-hard cheese**Cheese dairy · Food retail & gastronomy

**Cheese à la coupe**Piece sales · Trade

**Fondue preparation**Fondue · Gastronomy

Inside the production

Swiss Champion 2024-2025 at the Swiss Cheese Awards in Lugano

Geneviève Gottofrey, sales northern Vaud

Industries

Cheese productionFood tradeGastronomy

Additional services

Ripening (affinage with Raisinée salt water)Sale in whole pieces (à la coupe)Fondue preparationDelivery (regular deliveries by sales representative)

Reference customers

Migros VaudDennerCOOPAligro

Quality

At the Swiss Cheese Awards 2025 in Lugano, the Brigand du Jorat was awarded as Swiss Champion 2024-2025 in the semi-hard cheese category.

Evidence	Saint-Cierges
Swiss Cheese Awards (award)

History

2009
Foundation of the Brigand du Jorat by Pierre-André Freymond in the cellars of the Laiterie de Saint-Cierges (VD)
2015
Renaud Freymond, son of the founder, takes over the management of the family business
2025
Award as Swiss Champion 2024-2025 (semi-hard cheese category) at the Swiss Cheese Awards in Lugano