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Selles-sur-Cher AOC
Can I also eat the rind? This is the question many people ask about French cheese. The answer is both yes and no, as it depends on the cheese variety and personal preferences. Goat cheeses such as the Selles-sur-Cher can be enjoyed either way, depending on taste preference. However, people from the Loire eat the rind as it gives the cheese a special touch. The grayish colour of the rind is from plant coal. It controls the humidity on the surface of the cheese and protects the cheese from drying
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Valençay AOC
It is said that Valençay was once the shape of a complete pyramid. When Napoleon stopped at the castle Valençay after his defeat in Egypt and saw the cheese, which reminded him of the Egyptian pyramids, he took his sword and chopped off the point. It is not known if this legend is true, but it is true that the AOC cheese of the Loire is pollinated with plant coal during the production and therefore retains its soft and nutty flavour for a long time.
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Pélardon AOC
The home of the goat cheese Pélardon, is Languedoc-Roussillon. This round, 60 gram, soft goat cheese (with 45% fat in the dry mass) is mostly produced by rural companies according to traditional hand-crafting methods. The goats graze on meadows and mountain slopes which are overgrown with bushes. The milk as a result, and later, the cheese, has a special nutty flavour. Pélardon of the Cévennes is one of the oldest goat's milk cheese in Europe. It can be traced back to centuries. It was in the
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Crottin de Chèvre
Crottin got its name from the cheese's shape being similar to a round oil lamp made of clay -called "petit crot". Another reason is that "crottin" is the French word for horse apple.
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Creamy goat's cheese
French goat cream cheeses have become quite trendy. Because of their mild, subtle goat's milk flavours, they are ideal for "goat's cheese beginners" and are flexible enough to be used in the preparation of different meals. They are different from the ripened cheeses, as they are mostly produced with only lactic acid bacteria and without the addition of lab. Directly after production, they are packaged and ready for consumption. They don't need any further ripening, and the sour
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Crottin de Chavignol
The little village of Chavignol (Centre region) with only two hundred inhabitants came to fame, thanks to this whole goat's cheeseThe small cylindrical cheese has been produced since the 16th century, but it wasn't until the year 1829 that it was first written about. Protected by the AOC seal, Crottin de Chavignol is produced today with traditional methods. To be labelled, the cheese has to be from the area around Chavignol, and it has to meet the stringent AOC production criteria.The flavour of
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Picodon AOC
This small, sour goat cheese is from the lower stretches of the Rhône. In the dry climate of the region, short, dense grass and bushes grow on the mountain slopes. The goats feed on this aromatic and tasty vegetation, including the shoots and leaves from the trees. This makes the milk for the Picodon quite tangy. Picodon rind is covered with white or bluish mould and its dough is solid and crumbles after a longer period. Picodon is especially delicious when grilled. Soaked in white wine or
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Pouligny Saint-Pierre AOC
With a characteristic cone shape, this goat cheese has the nickname, pyramid or Eiffel tower. The home of Pouligny Saint-Pierre is the Vallée de la Brenne in the county Centre. This area has the advantage of a good micro climate, providing mild winters, with influence from the ocean. The special flora of this area, with its cherry trees and heather, provide rich food for the local goats to graze on. This richness is evident in the cheese. It has a smooth goat's milk taste, a bit sour, and a
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Rocamadour AOC
Strict rules govern the production of this small goat's cheese. The milk can only come from the "Alpine" or "Saanen" breeds of goat, and the amount of the goats per hectare is limited to ten. The food for the animals must consist of up to 80 percent high quality fodder. Taking its name from most striking places in Quercy, Rocamadour is the oldest cheese made in this area and one of the symbols of local gastronomy. In its long history, the Rocamadour was not only respected as
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Goat's log
Today French goat cheese rolls are found in most UK cheese counters. Characteristic is the fairly solid dough in the middle, which transitions to a very creamy, soft cheese outside. They have different brands such as Soignon, Bougon or Chèvre de Bellay.
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