Tricorne

1. History

The Tricorne originates from an ancestral cheese mentioned in the 17th century as «Trébêche», «Sableau», or «Trois-Cornes». Traditionally made in the Poitevin marshes with goat and sheep milk, once abundant there. Today, only one producer remains in Marans for the traditional version, with artisanal variants persisting.

2. Physical characteristics

The Tricorne has a distinctive triangular shape, weighing 180-200 grams and 3 cm thick, molded in wooden strainers. Its rind is thin, white, powdery, and wrinkled, sometimes ashed or creamy with aging. The paste is compact and white at the core, with a moist, creamy surface texture.

3. Taste profile

It releases a sweet straw scent on the surface and fresh lactic notes. In the mouth, it is tangy, mild, and light, with a melting texture blending creaminess and crumbliness. Fresh, it pairs with fresh garlic and herbs; aged, it shows more complexity.

4. Production zone and period

Primarily produced in northern Charente-Maritime (Marans), southern Deux-Sèvres (Parthenay), with variants in Tarn-et-Garonne or Poitou. Optimal tasting period is from late May to late September. Production remains artisanal and local.

5. Certification

The Tricorne de Marans has no official AOC, AOP, or IGP certification. It is a traditional farm cheese without protected designation. Some artisanal versions highlight local authenticity without appellation.