This goat cheese has a soft and wet rind, which goes from orange-pink to brown colours, depending on ripening. Its pale, soft and consistent paste has a rather persistent hazelnut taste in mouth.
Le Jefou is washed in brine and ripened for at least 8 weeks.
Pairing cheese and wine
It fits with a dry white wine such as Sancerre or Jurançon
The family story of the dairy started in the 70s, when Jef and Claude Remond decided to move to the South-West of France (Tarn) and buy a farm with a 25-goat flock. As they grew up in this environment, Julien (37) and Benjamin (32) took over the business in 2012, after some time working for NGOs for Julien and a cheesemaking school for Benjamin. They currently work with 6 milk producers established within 15 km around their dairy, located in Penne.
Did you know that ?
This cheese was created in 2010, in tribute to “Jef”, one of the dairy’s founders, who died in 2009. Le Pic dairy tries to create new cheeses every 3 or 4 years, and wants to diversify its offer, mainly made of lactic cheeses (Cabecou, Crottins…).
Commercial name :
Tommette de Jefou
Raw goat milk cheese
Uncooked pressed paste cheese
Fat content :
Raw goat milk, rennet, salt