Bergues Torchon

1. History

Bergues Torchon is one of the oldest cheeses from northern France, with records dating back to 1554 in the archives of Bergues Saint-Winoc. In the 19th century, over 180 producers operated in 25 surrounding communes, exporting up to 100 tons annually to Paris and southern France. In 2004, the Confrérie du Bergues St-Winoc was founded to promote this traditional cheese, often aged in a beer-soaked cloth.

2. Physical characteristics

This soft paste cheese with washed rind comes in a flattened disc or cylinder shape, weighing 300g to 4kg. Its rind is orange to ochre, smooth, moist, and marked by cloth draining lines, while the paste is creamy, chalky at the core with small holes. Made from partially skimmed cow's milk, it has a low fat content of about 20%.

3. Taste profile

Bergues Torchon has a powerful, characteristic aroma from beer aging. On the palate, it delivers dominant lactic notes, yeasty flavors, and surprising intensity despite its leanness. Its moist, creamy texture makes it a rustic cheese, perfect gratinéed on tartines.

4. Production zone and period

Artisanally produced by a dozen farmers in Maritime Flanders around Bergues near Dunkirk, in the Nord and Pas-de-Calais departments. Aging lasts at least 4 weeks, sometimes over 2 months, in humid traditional caves called "hoofsteads". Historically tied to Flemish Red cows, it also uses Prim'Holstein milk.

5. Certification

Bergues has no AOC, AOP, or IGP certification, remaining an authentic farm product without official labels. Its origin is protected by local associations like Fromage de Bergues Tradition. Limited production ensures its artisanal, regional character.