The product
Manigodine
An innovative cheese but rich in traditions
Code:
46760
Country of origin:
France
Type of Milk:
Raw Cow's milk
Weight:
1,5 kg approx
Minimum order:
1 piece
| Description | An innovative cheese produced in raw cow's milk from the breed Abondance |
|---|---|
| Appearance | It is a creamy and fresh cheese, matured for 2 months with a circle of épicéa (spruce) |
| Taste | Sweet, with vegetal hints and a hazelnut flavour |
| Maturing | At least 2 months |
| Curiosity | Produced by the women of Manigod, a village in Haute-Savoie, called Manigodines |
| Our selection | Matured in Haute-Savoie, in the heart of the valley of the 'Aravis', at 1000 meters altitude, by Joseph Paccard, one of the best affineur for Reblochon fermier. In 2007 we visited Monsieur Paccard in Manigod, to see their maturing cellars. Since then we have been working with them with great pleasure |
| Ingredients | MILK, sal, selected ferments, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1,5 kg approx |
| Packaging | Wrappred in paper |
| Storage Conditions (unpacked products) | Keep refrigerated below +4 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Nutrition Declaration | Energy: 1318 kJ / 315 kcal Fat: 27,5 g of which saturates: 18 g Carbohydrate: <0.1 g of which sugars: <0.1 g Protein: 24,5 g Salt: 1,5 g Typical value per 100 g |
The producer
Fromagerie Joseph Paccard - Manigod Haute-Savoie - France
Why we chose them
In 1990 in the heart of the valley of the "Aravis", at 1000 meters altitude, Joseph Paccard built a small place to mature farmhouse cheeses like
Reblochon, Beaufort and Abondance.
Joseph Paccard's sons, following their father for several years, learned from him the craftmanship of maturing cheese. A fine art that requires skill,
knowledge and above all, passion.
Craftsmanship and extra care for quality have defined Joseph Paccard the best affineur for Reblochon fermier.
In 2007 we visited Monsieur Paccard in Manigod, in Haute-Savoie, to see the production of Reblochon and their maturing cellars. Since then we
have been working with them with pleasure, especially in autumn and winter months, focusing on Reblochon and Beaufort.
This year we propose you two very interesting new cheeses - Manigodine and Bleu du Val d'Aillon - along with three "legends" in the world of
cheese: Reblochon, Beaufort and Bleu du Termignon. No need to say that all these cheeses are made with raw mik.
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