Origin
- Jean-Grogne is produced by Robert Rouzaire in Tournan in the region of Ile-de-France. It has been produced for about 30 years and takes its name from a man called Jean who was always complaing that he could never get large triple cream cheese. 'Grogne' means 'grumble'.
Cheese group
- Soft, mould ripened
Milk type
- Pasteurised cows' milk, using animal rennet
Aroma and taste
- Creamy and rich yet subtle with a slightly tangy aftertaste. Slightly mushroomy aroma.
Strength and texture
- Smooth, closed texture
Description
Each cheese is made from 6 litres of whole milk, enriched with homemade creme fraiche. Pale interior, becoming more straw like as it matures from the inside outwards
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Jean-Grogne cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Jean-Grogne cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.
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