PETIT JABRON

PROVENCE

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UNPASTEURISED

TRADITIONAL RENNET

A small fresh medallion with a thin natural rind. Available from around end of April to end of October, this smooth velvety cheese typifies summer in the south of France. Made using primarily lactic coagulation, the result is a pate almost spreadable when young, maturing with a slightly runny quality below the rind. A perfect style to enjoy with a dry Provencal Rose or a lightly chilled Southern Rhone red.