Agence de ventes DCM

Le Blackburn

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 %


Food and wine pairing

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.

Technical informations

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


La Fromagerie Blackburn

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.