Le Blackburn is a cheddar made in the traditional English style. It features a pale yellow paste that is soft and slightly crumbly, and marked vegetal and bread-like aromas. Its taste is slightly salty and acidic with a fruity note. Le Blackburn bears the name of the family, established in Jonquière since the 1920’s. It has been in production since 2007.
| Cheesemaker | Fromagerie Blackburn |
|---|---|
| Type of milk | Cow milk |
| Type of paste | Firm |
| Type of rind | Natural |
| Formats | • Fixed weight 6 x 150 g (#14185) • Wheel 1 x 9 kg (#14183) • Quarter wheel 1 x 2,5 kg (#14184) |
| Moisture | 39 % |
| M.F. | 31 % |
Onion confit, port jelly
Semi-full-bodied or full-bodied red:
Region / appellation: Sub-regional Burgundy, Médoc, Côtes-du-Rhône-villages, Chianti and Porto Grapes: Cabernet Franc, Cabernet Sauvignon, Syrah, Zinfandel
Sweet white wines:
Region / appellation: Ice wine, cider wine, Sauterne, late harvest.
Origin of milk / Treatment: Whole milk of cow / thermization
Ripening: 6 months to 1 year
Shelf life: 70 to 90 days (whole wheel)
Ingredients: Non-pasteurized whole milk, salt, microbial enzymes, bacterial cultures.
Manufacturing: Farm-made and artisan
Allergen: Milk
Four generations of the Blackburn family have lived on the fertile lands where the cheese dairy is located. Its 90 years of history began with Napoléon Blackburn, who embarked upon the big farming venture in 1926. With its herd of Holsteins numbering more than 250, the dairy farm boasts excellent milk, whose quality can be traced back to the rich boreal soil, which also gives its cheese dairy products a remarkably distinctive taste.
