Tomme Chévre Grandmère Adrienne
Tomme Chevre Grandmere from Jacquin has quickly become one of our most popular French imports. A beautifully bloomed goat cheese, it has a fudgy texture towards the center and a runny, melted ice cream consistency near the rind. For this new version, a thick layer of black truffle bisects the cheese and heightens its richness with earthy and umami flavors.
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 the 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 thirty 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 adhere to US governmental regulations.