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 Badoz
Nestled in the picturesque region of Jura, France, the Fromagerie Badoz stands as a testament to the rich tradition and unwavering commitment to quality in cheese making. For generations, the Badoz family has been synonymous with excellence, crafting some of the most beloved and revered cheeses in the country.
Founded in the late 19th century by Joseph Badoz, the fromagerie quickly gained recognition for its dedication to preserving the time-honored techniques of cheese production while embracing innovation and modernization. Over the years, the Badoz family has become renowned for their expertise in crafting a wide range of cheeses, with a particular focus on Comté and Raclette.
At the heart of the Fromagerie Badoz lies a deep respect for tradition and terroir. The milk used in their cheeses comes from local farms, where Montbéliarde cows graze on lush pastures, imbuing the cheese with the unique flavors of the Jura region. Each step of the cheese-making process is carefully orchestrated, from the selection of the finest ingredients to the meticulous aging and ripening in the cool caves of Jura.
