Val de Lou "Fromagerie Jean Perrin"

Soft, glossy and gently savoury, with a creamy interior and a light Jura-wine character from the washed rind.

Val de Lou is made by Fromagerie Jean Perrin in the Jura from pasteurised cow’s milk. Its golden rind is washed with Jura wine, creating a cheese that feels rich and silky without becoming overly pungent.

Origin: Jura, France
Milk: Pasteurised cow’s milk
Style: Soft washed rind
Texture: Lusciously smooth and creamy
Intensity: Mild to medium
Rennet: Animal rennet
Shelf life: Around 7–10 days

Fresh cream, nuts and gentle fruit are followed by a soft savoury note and a subtle whisper of Jura wine.

Serve at room temperature with crusty bread and simple accompaniments.

Jura white, Chardonnay, Pinot Gris or Champagne all work well.

Acidity and crunch work especially well with the savoury washed rind, with a little fruit for contrast.

Baby Cornichons · Falwasser Crispbreads · Pickled Baby Figs

Langres
For a more aromatic washed rind.

Soumaintrain
For a Burgundy washed rind with floral sweetness.

The wine washing gives Val de Lou an extra layer of aroma while keeping the flavour accessible enough for people new to washed-rind cheese.

Ingredients: Pasteurised cow’s milk, salt, cultures, animal rennet, annatto extract.