A new dairy business was showing its range of products at the very first time at the RJA&HS Early Summer Flower Show last weekend: Blanc Pignon Dairy Farm.
Manning the stall were David Leng, owner of the farm and production manager Indie Thompson… and their talented sales manager, Zola, a nine-week old Belington Whippet, who helped enormously to encourage vistors to pause at the stall.
All Blanc Pignon products are hand- made at the farm, using only the freshest cow’s milk which is produced less than 100 metres away from the production area.
The products include six different flavours of Gelato and six different flavoured butters, including mint, lemon, Jersey seaweed and Jersey sea salt. There are three unusual cheeses: ‘Moolloumi’ (the Jersey cow’s milk version of the more famous Halloumi); Marcellin – a semi-hard dry and sharp cheese, which they suggest is delicious in sweet salads combined with Pear and Walnut for example, or with tomatoes and balsamic; and Shankleesh – A Lebanese mezze yoghurt cheese made with home-made yoghurt, which would go well with tomato, onion & olive oil in a salad, or just eaten on its own.
Also in the range are home-made plain Greek yoghurt, Kefir – and a wide range of macaroons.
The Gelato, Moolloumi, Yoghurt and Kefir are always available (bearing in mind that they are produced in small batches and everything is handmade, hand labelled and hand potted.
The Shankleesh, Marcellin, butters and macarons are by order, with the Shankleesh taking three weeks and the Marcellin six weeks, although David will be making batches of this in order to have some on the shelf.
For further details contact David at davidleng@blancpignon.com (07797 817600).
