Le Sangle Fromagerie Badoz

Origin: Franche-Comté region, France

Milk: Cow

Rennet Type: Animal rennet

Style:Surface ripened

Classification: Artisan

Shelf Life: 7 - 10 days

Goes well with: White wines of the Jura, Chardonnay, baguette, cornichons, cured meats 

Similar cheeses: Vacherin Mont d'Or

A washed rind cheese made in the Jura region of France. Based on the famous Vacherin du Haut-Doubs (except available all year and made from pasteurised milk), it is bound with a ring of traditional bark skillfully cut from the local spruce trees during the summer months. Chalky & mild when young, it is best enjoyed close to the use-by date when the smooth pinkish rind starts to ripple & bulge and the inside softens to a rich creamy melt in the mouth texture with just a hint of the forest.

Le Sanglé follows this same practice. It is a non-cooked, lightly pressed cheese, meaning it retains a high moisture content, giving it a soft, creamy, almost spoonable texture as it matures.

A key feature of Le Sanglé is that it is wrapped with a strip of spruce bark (sangle), from which the cheese takes its name. The bark has two roles:

• It helps the cheese maintain its shape, preventing it from collapsing as it ripens.

• It imparts a subtle woody aroma and flavor, creating a delicate exchange between the cheese and the natural spruce.

Unlike Mont d'Or, Le Sanglé is not placed in a wooden box, but the spirit remains: a rustic, generous cheese that tells the story of Jura's people and their mountains.

Flavor and Texture

• Texture: When young, Le Sanglé has a silky, slightly elastic center, which becomes lush, creamy, and spreadable with age.

• Flavor: Expect a mild, milky flavor when young, evolving into more woodsy, nutty, and gently resinous notes from the contact with the spruce. The taste remains delicate and smooth, with a buttery, savory heart — a cheese with the soul of a mountain, yet the tenderness of a farmhouse kitchen.

Le Sanglé is often described as a "hard cheese with a tender heart," offering a comforting richness without overwhelming the palate.

Pairing Suggestions

• Food: Serve warm, just melted in the center, with boiled potatoes, cured meats, and crusty country bread. It’s also wonderful simply spooned onto a plate with charcuterie and pickles.

• Wine: Pair with a light Jura white wine like a Savagnin or a Chardonnay. It also pairs beautifully with a light Pinot Noir or even a crisp cider for a more rustic pairing.

Historically, during the winter months, cheesemakers in the Jura could no longer produce large wheels of Comté, as winter milk production was lower and individual farms did not have the volume needed (approximately 500 liters of milk, or about 25 cows per cheese). Instead, they created smaller cheeses intended for quicker consumption — what would become known as Mont d'Or.

Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet.