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.
Buffalo Blue delivers a well-balanced blue flavour, which is complimented with a creamy yet light, nearing cleansing, effect on the palate.
It's an extremely special cheese and best tasted...
This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from...
The injection technique allows you to start tasting by detecting separately the characteristic flavours of Spanish cured sheep’s cheese on the one hand and Italian pesto on the other, and enjoy a...
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...
Taking time with the ageing process, allows it to mature for 6 to 8 months. This results in a cheese with a delicate yet slightly spicy flavour profile, complemented by subtle nutty undertones....
By using original bacteria ferments, cheddaring methods, traditional hand-making techniques, and employing cloth-binding, Jane has successfully handcrafted a Cheddar with a distinctive flavour...
From this charming family farm surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Capability Brown. It is indeed a delightful cheese, reminiscent of Darling Blue but...
Its supple, spreadable texture is enhanced by a velvety rind and a creamy centre adorned with the characteristic blue marbling that emerges during the aging process (typically spanning several...
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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