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.
16 other products in the same category:
A creamy, white bloomy-rind cheese handmade with a smooth silky texture and a golden curd, with long-lasting warm earth, farmyard and mushroom flavours. This cheese was named after Baron Bigod, the...
Mature cheddar with jalapeños, bell peppers and Cayenne pepper incorporated… this cheese really provides all the heat you want in a spicy cheese!
Aged for 10 to 30 days, Selles-sur-Cher develops a dense yet creamy interior, beneath its signature thin layer of natural ash. This ageing process enhances the cheese’s mild, slightly nutty flavour...
With origins dating back to the 10th century, this Protected Designation of Origin (PDO) cheese is made from cow’s milk and aged for around six to ten weeks, during which it develops its...
The cheese features a moist, crumbly paste with a rich, creamy mouthfeel and a strong, pungent aroma. Roquefort Société has a protected designation of origin (PDO) status, ensuring it is produced...
If you prefer to cook with your cheeses and not eat traditionally with crackers and chutney, we would recommend using this smoked barrel on top of a lasagne or shepherd's pie.
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.
