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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The cheese itself has a golden, straw-coloured paste, with striking black veins of truffle running through it. Its flavour is a perfect balance of salty, nutty, and umami-rich, with the deep...
This is Yorkshire's version of the traditional Mediterranean salad style cheese, made by Judy Bell and her team in Yorkshire since 1987. A very easy cheese to enjoy on your cheese board, in a...
Sage Derby Cheese is England’s oldest and most famous cheese originally made only for special occasions such as Harvest and Christmas. Traditional Sage Derby has an open texture with a smooth,...