Jonchée is a culinary speciality from Charente-Maritime dating back to the Middle Ages. At that time, it was also made in other maritime regions in south-west France.
This little fromage frais-type cheese is made of curds from cow's, ewe's or goat's milk. It is then put in a bulrush cylinder about twenty centimetres long. The curds are made by squeezing or, traditionally, using wild artichoke flower, then seasoned with bay leaf water. It is only produced in fairly small amounts, since only a few cheese-makers in the region sell it.
Jonchée can be eaten as a dessert or with aperitifs. It can be sweetened to taste or enhanced with pineau des Charentes or cognac, which are very popular spirits in the region.