Fusette blanche

1. History

The Fusette Blanche is a goat cheese produced by Fromagerie Johnny Blanc in Parthenay, Deux-Sèvres. Stemming from artisanal cheesemaking traditions, it originates from small-scale local goat milk productions in France. Johnny Blanc, starting from a family farm with two goats, refined this specialty over decades, upholding authentic craftsmanship.

2. Physical characteristics

This raw goat's milk cheese weighs about 180 grams and comes in wooden cases of 6 pieces. It features a white, thin rind and a yellow, supple, creamy paste. Classified as a soft fresh lactic paste, it offers a tender texture that melts in the mouth.

3. Taste profile

Fusette Blanche captivates with its goaty aroma and long-lasting flavors. Tender and balanced, it reveals sweet goat notes with a slightly tangy finish. It pairs ideally with dry white wines like Sancerre or Vouvray, or in beef carpaccio with pesto.

4. Production zone and period

Produced exclusively in Deux-Sèvres (Pays de la Loire), Parthenay, by Fromagerie Blanc F.J. Raw milk is processed daily for freshness and authenticity. Production runs year-round, aligned with local goat milking cycles.

5. Certification

No AOC, AOP, or IGP certification for Fusette Blanche, which remains a local artisanal product. It benefits from its producer's reputation and a 60-day shelf life at max 4°C. Quality stems from simple ingredients: raw goat milk, lactic ferments, rennet, and salt.