o I l of raw milk
o Half a tea-spoon of rennet
o Half a tea-spoon of laurel water with almond flavour
o A small pot of crème fraîche
o 4 rectangle of sewed rushes

Use the rennet to clabber the milk. Flavour it with the laurel water. When it gets curdled, spread on the rushes and roll the rushes to drain the milk. Put it in the fridge. When it is time to serve it, unroll the rushes. Lay the jonchée down on a plate and top it with a cream flavoured with the laurel water.
N.B.: The laurel water can be found at the chemist's. The jonchée is a way to use clabbered milk. The drip pans used to be made up with rushes from the marshland, which give a slightly bitter taste to the cheese. The first jonchées are said to have been made in Lupin.

Source : La cuisine charentaise, Liliane Benoit and Agnès Claverie, Editions Sud Ouest