This mild, washed rind cows milk cheese from the Jura region of France, has a bloomy orange rind and a delicate savoury flavour.
Key Facts
Details
Dietary
Key Facts
Origin: Jura, France
Milk: Cow
Rennet Type: Animal rennet
Style: Washed rind
Classification: Artisan
Shelf Life: 7 - 10 days
Goes well with:Champagne or sparkling wine, Jura white wine, chardonnay, pinot gris
Similar cheeses: Langres, Soumaintrain, Epoisses, Brillat
Details
Crafted with the milk of the renowned Montbéliarde cows, Val de Lou is a modern masterpiece from the esteemed Badoz family, renowned for their production of Comté and Raclette cheeses. This soft washed-rind cheese is washed with Jura wine, offering a unique twist on tradition.
With a texture reminiscent of triple cream, Val de Lou boasts a lusciously smooth interior that practically melts in the mouth. Despite its rich texture, this cheese maintains a playful character, teasing the palate with subtle flavors rather than overwhelming it.
Hints of fruit and nuts dance across the tongue, complemented by a gentle whisper of Jura wine that adds depth to the overall profile. Encased in its golden-hued washed rind, Val de Lou is a testament to the meticulous craftsmanship of the Jura region.
Recommended as an introduction to washed-rind cheeses, Val de Lou invites exploration with its delicate yet balanced flavor profile. Whether enjoyed alongside a glass of Jura wine or savored on its own, this cheese promises a memorable gastronomic journey, celebrating the essence of the Jura terroir and the innovative spirit of the Badoz family.
A little history about J.Perrin
Founded in 1965, Fromagerie Jean Perrin is a family-run cheesemaking business located in Cléron, at the heart of the Jura Mountains in France. With a passion for tradition and a dedication to preserving the art of cheesemaking, Jean Perrin and his wife established the fromagerie to craft high-quality, flavorful cheeses like Morbier. Over the years, they have expanded their offerings, introducing a range of raclette cheeses and, in 1998, becoming pioneers in producing organic cheese. The fromagerie works closely with local farmers to ensure high standards of quality and innovation while honoring its traditional roots.
