Official Description

Born from the passion of the cheesemakers at Bons Mayennais, Le Lingot is an unmistakably flavourful and creamy French cheese made exclusively with milk collected in the heart of the Mayenne countryside.

Its fine amber rind, melting ivory-coloured paste and subtly distinctive flavour appeal to lovers of traditional cheeses. Its subtle and delicate aromas evolve toward more intense flavours throughout maturation.

Since 1912, the cheesemakers of Bons Mayennais have passionately preserved the traditional gestures of cheesemaking, using carefully selected cultures, an original recipe and a maturation process designed to preserve an authentic taste.

Local Mayenne Milk

Le Lingot is made in Martigné-sur-Mayenne using milk collected locally within less than 40 kilometres of the dairy.

Bons Mayennais collects fresh milk from 195 dairy farmers in Mayenne, some of whom have supplied the dairy for more than 50 years. The cows spend an average of six months each year at pasture.

Official Taste & Texture

• Rind: Fine amber rind
• Paste: Ivory-coloured
• Texture: Melting and creamy
• Flavour: Subtly distinctive
• Aromas: Subtle and delicate, developing toward more intense flavours throughout maturation

Official Product Information

• Brand: Bons Mayennais
• Producer: Fromagerie Vaubernier
• Product: Le Lingot
• Milk: 98% Cow’s Milk
• Milk Treatment: Pasteurised
• Milk Origin: Mayenne, France
• Milk Sourcing: Collected locally within less than 40 km of the dairy
• Production Location: Martigné-sur-Mayenne, France
• Production: Made in the producer’s own dairy
• Cheese Care: Hand-turned
• Pack Size: 180g

Official Ingredients

• 98% pasteurised cow’s milk
• Starter cultures (milk)
• Salt
• Rennet

Official Nutritional Information

Average nutritional values per 100g:

• Energy: 1342 kJ / 324 kcal
• Fat: 28g
• of which Saturated Fat: 20g
• Carbohydrates: <0.5g
• of which Sugars: <0.5g
• Protein: 18g
• Salt: 1.4g

Official Highlights

• Made with 98% pasteurised cow’s milk.
• Milk exclusively collected in the heart of the Mayenne countryside.
• Milk collected locally within less than 40 km of the dairy.
• Made in Martigné-sur-Mayenne.
• Produced in Bons Mayennais’ own dairy.
• Hand-turned during production.
• Fine amber rind.
• Melting, ivory-coloured paste.
• Subtly distinctive flavour.
• Subtle and delicate aromas that become more intense throughout maturation.
• Made according to an original recipe using carefully selected cultures.
• Recipient of several awards at the Concours Général Agricole since its creation.
• 180g format.

Award-Winning French Cheese

Since its creation, Bons Mayennais Le Lingot has received several awards at the prestigious Concours Général Agricole, recognition from industry professionals of the cheese’s quality and distinctive character.

About Bons Mayennais

Since 1912, the cheesemakers of Bons Mayennais have preserved traditional cheesemaking techniques in Martigné-sur-Mayenne. The dairy works closely with local milk producers and combines carefully selected cultures, original recipes and controlled maturation to create cheeses with authentic flavour and character.

BBPH Serving Suggestions

• Bring toward room temperature before serving to allow its melting texture and evolving aromas to develop fully.
• Serve as part of a traditional French cheese board.
• Pair with fresh baguette, sourdough or artisan crackers.
• Serve with fresh or dried fruit, toasted nuts and preserves.
• Use in warm tartines, gourmet sandwiches or baked cheese preparations.

BBPH Pairing Suggestions

• Fresh baguette and sourdough
• Apples and pears
• Figs and grapes
• Walnuts and hazelnuts
• Honey and fruit preserves
• Charcuterie
• French cider
• Chardonnay
• Pinot Noir