Peau de Vache

Why you should be excited

Peau de Vache is a sweet French cider apple from the Pays d’Auge that grows well but produces inconsistently.

The story of Peau de Vache

Here’s an old and obscure French cider apple variety, with a name that inexplicably translates to ‘calfskin,’ perhaps because of the soft and velvety feel of its skin? Just guessing here…

We do know Peau de Vache was already considered very old when it was used in breeding during the late 19th century, so it’s been around for a while.

And we understand that the juice, fairly high in sugars and lacking significant acid or tannins, is of good quality.

Unfortunately, the tree’s productivity is reportedly inconsistent, so you might not get a good crop every year.

But testing of this variety in western Washington State found it to be productive overall.

So maybe an old variety with promise?

Peau de Vache Facts

Its origins:

Discovered in Pays d’Auge, Normandy, France in ancient times.

Flavour, aroma, texture

For use in cider, the juice is sweet and of high quality.

Appearance

A large, irregularly-shaped green apple with reddish blush.

When they’re available

Mid-late season (in our orchard: mid-September).

Quality for fresh eating

Mainly used in cider.

Quality for cider

Good.

Quality for cooking

Mainly used in cider.

Keeping ability

Limited (a few weeks of sweating after harvest is okay).