Taupinière

1. History

La Taupinière was created in 1973 by the Jousseaume family, established in Charente. This cheese represented a major innovation of its time with its distinctive dome shape. Alain Jousseaume, son of the creators, has led the operation since 1997 and continues ancestral cheesemaking traditions. The name "Taupinière" evokes the mounds of earth left by moles, hence the cheese's characteristic shape.

2. Physical characteristics

Taupinière is a farmstead cheese made from raw goat's milk, dome-shaped measuring approximately 10 cm in diameter and 5 cm in thickness, weighing between 220 and 270 grams. Its rind is fine, uniform and lightly ash-coated, cream-colored initially, progressively developing a fine white down with gray-blue zones from vegetable charcoal. The paste is white, smooth, extremely fine and dense, offering a characteristic melting texture.

3. Taste profile

On the nose, Taupinière develops delicate aromas of mushroom and fresh milk. On the palate, it is a fresh cheese with melting texture, offering subtle caprine aromas associated with refined flavors of hazelnut and forest floor. These delicate flavors develop progressively during aging, creating a refined and balanced taste profile.

4. Production zone and period

Taupinière is produced at Fromagerie Jousseaume, located in Roullet-Saint-Estèphe in the Charente department, in the Nouvelle-Aquitaine region. Production uses raw milk from 500 Alpine chamois goats raised on the farm. The cheese is aged in the farm's cellars, where it develops its distinctive organoleptic characteristics.

5. Certification

Taupinière is not certified as AOP (Appellation d'Origine Protégée). The name "Taupinière Charentaise" is registered as a commercial trademark, similar to Coca-Cola. This approach allows Alain Jousseaume to create unique cheeses while respecting ancestral traditions, without the constraints of protected designations.