Sablé de Wissant

1. History

The Sablé de Wissant was created in the 1990s by Antoine Bernard at the Sainte Godeleine Dairy in Wierre-Effroy, Pas-de-Calais. Formerly a goat farmer, Antoine launched this cheese as one of the farm's first products, using raw cow's milk from local Boulonnais farms. Inspired by the Opal Coast's fine sands of Wissant beach, its name reflects the distinctive breadcrumb crust.

2. Physical characteristics

This cheese has a square pavé shape, 12 cm per side and 3 cm high, with rounded edges and corners. Its rind is washed and brushed with Wissant white beer, turning yellow-orange, then coated in breadcrumbs for a sandy, crunchy texture. The paste is soft, creamy-colored, with small openings, aged for 4 to 5 weeks.

3. Taste profile

Fine and mild yet characterful, the Sablé de Wissant resembles farm Livarot, with beer aromas infused in the breadcrumbs. The creamy paste contrasts with the crust's sandy crunch, releasing malty and slightly fruity notes. Pair it with white beer or a dry white wine like Chablis.

4. Production zone and period

Produced in the Boulonnais region, Wierre-Effroy, between Boulogne-sur-Mer and Calais, in Pas-de-Calais department (62). Milk comes from cows grazing pastures between land and sea on the Opal Coast. Production is artisanal and daily, using warm raw milk collected locally.

5. Certification

The Sablé de Wissant has no AOP, AOC, or IGP certification; it is an artisanal cheese without protected status. Made traditionally by the Bernard brothers, it highlights local expertise without official labeling. Some variants are pasteurized, but the original uses raw milk.