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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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Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
Made from milk sourced exclusively from local breeds (Manech and Basco-Béarnaise sheep), Ossau-Iraty is aged for a minimum of 80 days, during which it develops a firm yet smooth texture and a...