Le Sangle

Le Sangle – a soft cow’s milk cheese created as a year-round alternative to the famous winter cheese, Vacherin Mont-d’Or. It is produced in the Jura Mountains region (France). Before maturation, each 250-gram wheel is wrapped by hand with a hoop of natural spruce bark.
Thanks to this, the cheese retains its shape and acquires woody, pine notes in both flavor and aroma. Beneath the pinkish-white mold rind lies a flowing, incredibly creamy texture.

Traditionally, it is served at room temperature or baked directly in its wooden box. The cheese pairs excellently with a fresh baguette, jacket potatoes, cornichons, and charcuterie. White wines from the Jura region (such as Chardonnay or Savagnin) are excellent matches for its forest-like profile.