In 1897, the dairy cooperative of La Mothe was created in New Aquitaine. It specializes in the production of cheeses, and especially goat cheese. The operation was taken over in 1996 by the Poitou Chèvre cheese dairy, a family business, which is devoted solely to traditional products such as Chabichou du Poitou and Mothais-sur-feuille. Produced in Poitou-Charentes, this goat cheese is a firework of colors and aromas. It is made from pasteurized milk, molded by hand, and then matured for 3 to 4 weeks to develop its aromas. It comes in a small cylinder with a slightly toasted crust and delicately sprinkled with the famous Espelette pepper from the Basque country. Its paste is white, runny under the crust, and chalky in its center. FLAVOR: Unique in its kind, its flavor is lactic, caprine, and delicate with a slight spiciness on the finish. HOW TO TASTE IT: Superb on a platter, enjoy it on its own or with an onion confit accompanied by a baguette of fresh bread. It goes well with a red Saumur which generally goes well with spices. France: Nouvelle-Aquitaine Weight: 0.15 kg Milk: Goat, pasteurized Classification: Goat cheese. France: Goat
Today, the reputation of the Jacquin cheese factory is well established. With their 60 years of experience, they maintain traditional manufacturing methods and represent high-end quality products. Bunch of flowers is a cheese specialty made from pasteurized goat's milk. Cylindrical in shape, this fresh cheese is the reflection of their passion. Its manufacture uses artisanal processes, the log is rolled directly into a bed of flowers before packaging. It has a smooth texture and a perfect white paste. FLAVOR A fresh and pleasant goat flavor with lactic aromas. Each bite is unique since each flower brings a distinct flavor. HOW TO TASTE IT Superb on a cheese platter, it will delight the palates accompanied by crackers or crispy bread. Accompany it with a Chablis or a light Chenin Blanc to preserve the floral flavors. France: Goat France: Center-Val de Loire Weight: 0.1 kg Milk: Goat, pasteurized Classification: Aged fresh
Produced in the west of France by Fontenille created in 1994. The inspiration for the name of this delicate cheese comes from the Island in France: île de Ré. Located in Poitou-Charentes region, Fontenille is famous for producing delicious goat cheeses such as the AOP Chabichou du Poitou. This pasteurized milk cheese has a wrinkled natural white rind. The salt used for its production comes from the Isle of Ré. This is a delicate and refined traditional salt: just like Fleur de Ré cheese. You will find a dense and fine paste with delicate goat aromas. FLAVOR: This cheese has a subtle goat flavor and it is slightly salted. HOW TO SAVOR: On a cracker or as itself, accompanied it with raisins or cranberries. It pairs perfectly with a mineral Chardonnay. France: Goat France: Paris Weight: 0.15 kg Milk: Goat, pasteurized Classification: Aged goat cheese
The name of this cheese comes from its shape. It is produced in the Deux-Sèvres region. It has a dry and crusty rind of the natural mold but a firm and tender paste. FLAVOUR: The pleasant aroma of dried hay and goats derives from its mold and from the cellar in which it was ripened. It has a smooth texture and a warm, powerful flavor. HOW TO SAVOUR: Eat it warm with olives or nuts and serve alongside full-bodied Burgundy wines. France: Goat France: Paris. Weight: 0,16 kg Milk: Goat, pasteurized Classification: Aged fresh, goat
Originating from the Mothe Saint Héray and its surroundings, the Mothais sur Feuille has been made from whole goat's milk since the VIIIth century. It is aged on a chestnut leaf which gives it, during the course of the ripening process, a succession of dried fruit and spice flavors, with notes of straw, hay, and bark. FLAVOUR: Its unctuous paste has a delicate and slightly tart flavor reminiscent of citrus and curd. HOW TO SAVOUR: Use it to make warm chèvre croutons. France: Goat France: Poitou-Charentes Weight: 0.18 kg Milk: Goat, pasteurized Classification: Aged fresh Producer: Fromagerie Poitou Chèvre
The fruit of Germain's know-how in France in the Center-Val de Loire region, renowned for the quality of its goat milk. It has a beautiful natural white rind and made from pasteurized cow's milk. It has a smooth texture and a white paste. Dry, this cheese can have hazelnut aromas. Aged, it becomes surprisingly creamy. Light taste and seasonal in spring, it has a more pronounced flavor in the fall production. FLAVOR: Slightly acidic it has a rich buttery creaminess and a caprine taste. HOW TO ENJOY: Perfect addition to your cheeseboard, serve it as is with a glass of fruity white wine. France: Goat France: Centre Val de Loire Weight: 0.06 kg x 1 Milk: Goat, pasteurized Classification: Aged fresh Producer: Rians Awarded: -Mondial du Fromage 2019 - Tours, France - SILVER
This creamy cheese is made with whole fresh goat's milk, is semi-soft and easily spreadable on bread and the likes. Interesting fact: the Chabichou du Poitou actually won the Appellation d'Origine Contrôlée (AOC) in 1990 which guarantees its authenticity - it is produced only by a few farmsteads or cheese retailers! A real must-try for any cheese lover!France: Poitou-Charentes Weight: 0.15 kg Milk: Goat, pasteurized Classification: Aged fresh Producer: Poitou chèvre
A unique cheese made from pasteurized goat milk, in France. Because it is made from goat milk, it is different than the other French Blue cheese on the market because they are usually made from cow's or sheep's milk. It is produced in a few dairies only. It has a dense white paste with blue irregular spots. You will discover a melted and unctuous paste with a thin natural rind. FLAVOR: It possesses a melt in the mouth texture, an herbal flavor, and a light caprin taste. HOW TO ENJOY: Enjoy it with crackers, figs, and a Muscat. France Weight: 1kg Milk: Pasteurized goat milk Family: Semi firm blue-veined cheese. Producer: Fromagerie de Jussac
A traditional and well know creamy, smooth pasteurized cheese by the French, Petit St Maure is a unique log shaped goat's cheese. Its unique wrinkly rind reveals a light acidic and citrusy taste and develops into a richer earthy, tangy taste. Enjoy this cheese with dried fruits, such as apricots, and white wine.
A pasteruized goat's milk cheese produced in the Berry region in central France, Chevre Rond Cendre is made by a family who has been making goat’s milk cheese for three generations, and it is molded by ladle (moulé à la louche!). This farmhouse cheese is coated with a very thin layer of wood ash. It has a fudge-like texture and a pleasing flavor.
Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made of the natural moulds. The rind is then darkened by dusting charcoal powder. Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençay in the Indre department, France.
A very old and beloved French unpasteurized goat cheese from the Loire Valley region, Selles sur Cher is a small round disc with an ash-coated wrinkly rind that encases a creamy, unctuous paste that oozes deliciously. It has a light and mellow flavor, a pleasant citric tang and aromas with notes of nuts and mushrooms. Near the rind, the snow-white pate of Selles Sur Ser is oozy and creamy, with a more compact and denser texture near the core. Pair this heese with fresh juicy fruit like pears, peaches or plums, a fresh salad, and a French white wine, like Sancerre or Pouilly-Fume, or Sauvignon Blanc or a light Cabernet Franc.