Le Vieux Pané

Le Vieux Pané: A Unique Character from the Mayenne Region of France

Le Vieux Pané is a French cheese brand with a fascinating story of growth, starting from its humble beginnings in the Mayenne province in northwestern France to becoming a widely recognized name today. This cheese has a distinctive appearance: a square block measuring 25 cm on each side, 3.5 cm thick, and weighing around 2.3 kilograms.

What makes Le Vieux Pané unique is its hard, brown rind, which has a strong, pungent aroma. However, its interior is a pale yellow with a soft, bouncy texture that melts in the mouth, offering a gentle and mellow flavor. This perfect contrast is the charm of this cheese. Le Vieux Pané is made from pasteurized cow's milk, ensuring its cleanliness and safety.

Washed-Rind Cheese: A Process Creating a Distinctive Identity

Le Vieux Pané is a type of Washed-rind Cheese, characterized by a hard, orange or brown rind that results from being washed with brine or other liquids during the aging process. This washing promotes the growth of a specific type of bacteria on the rind, which not only gives it its unique color and strong aroma but also contributes to the development of the cheese's interior.

The texture of a Washed-rind Cheese depends on the moisture content remaining after the process, which varies by recipe. Le Vieux Pané has a high moisture content, which causes the cheese to become progressively softer over time. This cheese is typically aged for 3 months, a period sufficient for it to develop its perfect flavor and texture.

From a Community Start to a National Favorite

Le Vieux Pané was first created in 1928 by René Perreault, a skilled cheesemaker who had established his family's cheese factory in 1906 in the small village of Meslay-du-Maine. The cheese's name comes from the words Vieux (meaning "old") and Pané (meaning "breaded" or "coated"). The name was inspired by the appearance of the moist rind during its initial production, which looked like it was wrapped in breadcrumbs.

In its early days, Le Vieux Pané was sold at local community markets and fairs. Thanks to its unique and distinctive qualities, the cheese quickly gained popularity. Perreault then decided to scale up production to an industrial level to meet the growing demand.

In 1977, the Perreault factory joined The Bongrain Group (now known as Savencia), one of the largest cheese companies in France. This partnership transformed Le Vieux Pané into a major cheese brand, with its products being manufactured and sold in supermarkets nationwide. Since it is made with pasteurized milk from cow breeds that produce milk year-round, it can be produced non-seasonally, ensuring its availability to consumers throughout the year.

Significance and Serving Suggestions

Le Vieux Pané is a cheese that is always mentioned when discussing French Washed-rind Cheeses. Its intriguing history, from being a meticulous creation of a skilled cheesemaker to its successful industrial-scale production while maintaining high quality, is what makes it so special.

Furthermore, the later introduction of a smaller 200g size made this cheese with its unique flavor and texture more accessible to the general public. It remains a symbol of the local cheese of the small Mayenne province.

The recommended way to serve Le Vieux Pané is to bring it to room temperature and spread it on crispy bread, pairing it with a light white wine. It is also an excellent cheese for melting into a fondue, which fully brings out its aromatic and soft, delightful texture.