JADORE Buchette Cendrée

Tasting Notes from the Curator

JADORE Buchette Cendrée showcases an exquisite array of sensory delights. This goat’s milk cheese captivates the palate with its smoky aroma, a legacy of its aging in ash, imparting a subtle earthiness reflective of the Auvergne terroir. The cheese exudes nuanced nutty undertones, a testament to the high-quality milk sourced from goats grazing on the diverse vegetation of its native region. It flaunts a creamy, spreadable texture with a rich inner creamline, contrasted by a chalky center that matures to a grainy brittleness when aged. The tangy and sour notes are beautifully balanced with a mild saltiness, leading to an almost lactic citrus brightness that refreshes the palate. This complex interplay of flavors and textures makes JADORE Buchette Cendrée a unique entry among goat cheeses, inviting both curiosity and admiration from cheese connoisseurs worldwide.

Pairings & Suggestions

• Cheese Boards: Ideal centerpiece on a cheese board with cured meats like prosciutto or salami, complemented by fresh fruits like figs and apples, and an assortment of nuts such as walnuts or hazelnuts.
• Salads: Crumble over a fresh beet and goat cheese salad, integrating roasted beets with mixed greens and a hint of balsamic dressing to bring out the cheese’s tangy profile.
• Sandwiches and Wraps: Enhance a Mediterranean-style wrap by adding segments of this cheese, layering it with hummus, fresh cucumbers, and roasted red peppers for a harmonious taste blend.
• Pairing Beverage: Sauvignon Blanc or a fruity IPA offer a refreshing contrast, whereas a light Merlot complements the cheese’s creamy texture.

  A Taste of Auvergne’s Rich Tradition

JADORE Buchette Cendrée originates from the revered cheese-making traditions of Auvergne, France, a region known for its rich volcanic soil and robust pastoral practices. This creamy goat cheese owes its multilayered flavor profile to the diverse flora consumed by the goats, flourishing on the mineral-rich pastures typical to the Auvergne. The cheese’s name, “Cendrée,” hints at the traditional aging process in ash, which imparts not just aesthetic allure but also a unique character, deeply rooted in this region’s history. The artisanal methods employed reflect a dedication to quality and heritage, where every wheel of this buchette is a small tribute to the terroir it comes from. Increasingly sought after in the culinary tourism circuit, JADORE Buchette Cendrée exemplifies how local ingredients and time-honored practices can create an experience that transcends mere tasting, embodying a cultural and gastronomic journey into the heart of French dairy craftsmanship.

Storage Instructions

Store JADORE Buchette Cendrée at a temperature of 34°F-40°F (1°C-4°C) in the refrigerator, preferably wrapped in wax or cheese paper to maintain its aroma and moisture. Avoid freezing as it affects the texture.