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The Manlois

Originating in the heart of the Charente region, Manslois is a fresh cheese with a mild and subtle character. Its smooth, creamy texture, slightly tangy flavor, and great versatility make it one of the iconic cheeses of the Charente’s culinary heritage.

Whether enjoyed on its own or used in cooking, it works equally well in savory dishes and desserts.

History and Origin

The history of Manslois began in 1962, when Jacqueline Malivert developed a fresh cheese made from whole cow’s milk, based on a family recipe passed down by her mother and grandmother. Originally based in Fontclaireau, near Mansle, the small company chose the name Manslois as a tribute to the residents of Mansle, who were among its first customers.

The cheese factory later moved to Rivières, where production continues to this day. In 1994, a goat’s milk version was added to the lineup in response to consumer demand. Since 2017, David Paulet has represented the third generation at the helm of the family business.

Today, Manslois remains a product deeply rooted in its region and is marketed by its manufacturer as a 100% Charente cheese.

Characteristics

Manslois is a fresh cheese made from pasteurized whole milk, available in two varieties: cow’s milk or goat’s milk. It is lightly salted, contains no artificial colors or preservatives, and has a soft, smooth paste with a particularly creamy texture.

Its flavor is fresh, mild, and slightly tangy. This relative aromatic neutrality is one of its greatest qualities: it allows it to pair just as easily with herbs and spices as with fruits, honey, or orange blossom.

The goat’s milk version naturally has a more distinct goat-like flavor, while the cow’s milk Manslois features a particularly delicate, milky sweetness.

Tasting

Manslois is best enjoyed plain, simply chilled, to appreciate its creaminess and freshness.

As an appetizer or starter, it pairs well with fresh herbs, pepper, seasonal vegetables, or a nice slice of country bread. In the kitchen, it can be used in tarts, soufflés, or creamy dishes.

But it is perhaps in sweet dishes that it reveals its most surprising side. Its melt-in-your-mouth texture is particularly well-suited to cheesecakes and desserts flavored with orange blossom.

The Charente way: serve it very cold, accompanied by a little honey or jam, for a simple tasting experience that lets the product shine.

Varieties

Manslois is available primarily in cow’s milk and goat’s milk varieties, offered in various packaging options, including paper wrappers or jars. The cheese shop also offers larger sizes for professional use.

Some varieties may be flavored with herbs or spices, while local chefs incorporate it into both savory and sweet recipes.

The cheese shop itself offers several recipes featuring Manslois: tomato tart, leek tart, fish fillet, rabbit, and even ham rolls.

Where can you find this specialty?

To discover the Manslois directly from the producer, head to Rivières, north of Angoulême.

Manslois Sarl is located at 10 Chez Pouret, 16110 Rivières, in the cheese shop where the cheese is currently produced. The shop is a must-visit stop to discover the different varieties of the product and its family history.

In Angoulême, Manslois is also available in local grocery stores and cheese shops throughout the region. The cheese maker notes that it is more widely available in supermarkets, hypermarkets, and food retailers in Charente and Charente-Maritime.

If you’re looking for it downtown, local cheese shops are a good place to start, particularly:

However, it’s best to check the availability of Manslois before heading out, as stock may vary depending on deliveries.

When can you find it?

Good news for lovers of local products: Manslois is available year-round. It is not a seasonal cheese in the strict sense, and it is sold through food distribution channels in Charente and the surrounding area.

For a particularly enjoyable experience, however, opt for sunny days and the markets of Charente: its freshness and creamy texture pair perfectly with fruits, early-season vegetables, and summer meals.

Conclusion

With its family history dating back to 1962, its production in Rivières, and its two varieties - cow’s milk and goat’s milk - the Manslois embodies a certain vision of the Charente’s culinary heritage: simple, generous, and deeply rooted in its region.

An everyday cheese that has become a local icon, it’s just as at home on a family dinner table as it is in a more inventive kitchen. A specialty best enjoyed plain, simply fresh, so you can understand why the people of Charente have remained loyal to it for three generations.