Le Mont-Jacob
Le Mont-Jacob is a cheese of medium to marked intensity. Its pinkish rind is smooth and slightly moist, and its butter-coloured paste is supple and elastic. It has a slightly spicy, buttery aroma and a lactic taste, fruity and well-balanced in salt, with a vegetal end note. The name of this cheese refers to a hill near downtown Jonquière. Mont-Jacob, which faces the Blackburn cheese dairy, abounds with hiking trails and houses a cultural centre. According to cheesemaker Marie-Josée Blackburn, it’s Jonquière’s Mount Royal.
| Cheesemaker | Fromagerie Blackburn |
|---|---|
| Type of milk | Cow milk |
| Type of paste | Semi-firm |
| Type of rind | Washed |
| Formats | • Wheel 1 x 2,8 kg (#14162) |
| Moisture | 46 % |
| M.F. | 28 % |
Distinctions
Food and wine pairing
Confit of onions, port jelly.
Semi-full-bodied or full-bodied red:
Region: Sub-regional Burgundy, Médoc, Côtes-du-Rhône-village, Chianti and port.
Grapes: Cabernet Franc, Cabernet Sauvignon. Syrah, Zinfandel.
Sweet white wines:
Région/appellation: Region: Ice wine, cider wine, Sauterne, late harvest.
Technical informations
Origin of milk / Treatment: Whole cow milk / Pasteurization
Ripening: 1 month
Shelf life: 60 to 75 days (whole wheel)
Ingredients: Pasteurized whole milk, salt, calcium chloride, rennet, 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.
