Jacquin Buche De Montresor
~ Who draws the straw? ~
The Jacquin family have been making traditional goat's milk cheeses for over 60 years. The milk is sourced from local farmers close by, who are so protective of the quality of their milk that they keep their goats in cosy barns overnight. This ensures not only their safety but also prevents them from foraging on food that may effect the taste of the milk - therefore effecting the cheese. Cosy little goats indeed!
PRODUCER: Fromagerie Jacquin
6 weeks | MILK TYPE: | STRENGTH: 5
• Sparkling wine
• In a salad with beetroot
• On crusty bread
The standout of Buche De Montresor is the straw that runs through the centre of the cheese. As quirky as it is, there is a very good reason for it's presence. The straw is there to hold the fragile curds together when the cheesemaker first removes the logs from the mould. The straw also provides ventilation for drying.
As the cheese ripens, the ash covered rind develops a mottled blue growth. The dry, creamy centre softens to become smooth and very fine textured, leaving a lingering condensed after taste.
ASHED CHEESE FACT OF THE DAY...
It’s easy to think that ash cheeses such as brie and chèvre are a modern world “everything black is cool when it’s white” hipster talk. But the practice of ash dates back centuries in French markets as the season entered Winter. As the temperature dropped, the animals milk would soon stop. The cheesemongers would sprinkle ash on the cheese for two reasons. The first was to indicate that cheese supply was coming to an end. The second reason was that ash gave the cheese a few more weeks of life in a fridge-less World.