Their cheeses are meticulously made using age-old recipes and production methods passed down through the ages in the Loire Valley. Their expertise lies in handcrafted molding and traditional aging techniques. Fresh milk is procured daily from fifty local farms situated within a 30-mile radius of Fromagerie Jacquin, each farm maintaining an average of around 150 goats.
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This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Doddington Cheese which takes its name from the village in Northumberland where the farm is...
Small but full of character, 'Crottin de Chavignol' has a dense, creamy interior when young, offering a mild, fresh, and slightly tangy flavour with notes of hazelnut and sweet cream. As it...
Heckfield displays a rich umami flavour and a buttery texture that melts in the mouth. It is naturally golden from the carotene present in Guernsey milk. The texture is often compared to 'hard...
Developed in 2010 by Katie Matten (née Bell) on the family farm, Bluemin White picked up a three-star Great Taste Award, which placed it in the top 125 tasty foods in the country, it then went on...