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mild curdled cheese

Jonchée au lait entier au marché de La Pallice

In the Charente Maritime’s coastal areas they make jonchée, a mild, fresh goat, cow or sheep cheese, similar to caillebotte, only wrapped and drained in little mats made of rushes that give this slightly grainy cheese its shape and a bit of an herbal flavour. It is often served as a dessert with jam or fruit.

Cheese and dairy

Nouvelle Aquitaine

Text © Dana Facaros

Image by Assassas77