Description
Jacquin's Buchette Aux Fleurs is a fresh goat cheese from the Loire Valley of France coated in dried flowers, including rose petals, cornflowers, and marigolds. This creamy chevre has herbal and citrus nuances and fresh grassy notes. It is bright, creamy, and herbaceous.
Located in the Centre-Val de Loire, Fromagerie Pascal Jacquin et Fils has specialized in making and aging the region’s traditional and exemplary goat’s milk cheeses since 1947. This fairy tale region is a land known for its majestic castles, wildlife, fishing, Sauvignon and Chenin Blanc-rich vineyards, and, of course, goat’s milk delicacies.
Fromagerie Jacquin is currently managed by two generations of the Jacquin family. Working on the manufacturing side is Pascal and his brother Christian. Pascal’s son, Romain, handles the sales department. Their cheeses are based on centuries-old recipes and production knowledge passed down throughout generations in the Loire Valley. Their expertise is in hand-ladled molding and traditional affinage. Fresh milk is collected daily within a 30 mile radius of Fromagerie Jacquin from fifty local farms whose average herd is about 150 goats. All of the cheeses made for the US market use the same milk, recipe, and craft as used for the French market, but are pasteurized to appease governmental regulations.
Located in the Centre-Val de Loire, Fromagerie Pascal Jacquin et Fils has specialized in making and aging the region’s traditional and exemplary goat’s milk cheeses since 1947. This fairy tale region is a land known for its majestic castles, wildlife, fishing, Sauvignon and Chenin Blanc-rich vineyards, and, of course, goat’s milk delicacies.
Fromagerie Jacquin is currently managed by two generations of the Jacquin family. Working on the manufacturing side is Pascal and his brother Christian. Pascal’s son, Romain, handles the sales department. Their cheeses are based on centuries-old recipes and production knowledge passed down throughout generations in the Loire Valley. Their expertise is in hand-ladled molding and traditional affinage. Fresh milk is collected daily within a 30 mile radius of Fromagerie Jacquin from fifty local farms whose average herd is about 150 goats. All of the cheeses made for the US market use the same milk, recipe, and craft as used for the French market, but are pasteurized to appease governmental regulations.