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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 %


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.