• Appearance:  Matured, cylindrical log, with a white bloomy rind (2.4cm x 7.5cm x 7.5cm).
• Type of cheese:  It has a fine, soft, melt-in-the-mouth texture.
• Taste and flavours:  It has the typical, bold taste of French goat’s cheese.
• Production:  It is made using lactic coagulation of milk that is usually pasteurised.  A small amount of rennet is added and then it is matured in a temperature controlled environment, known in French as an ‘haloir’.
• Maturation period:  7 days.

Description / History / Origin

Originally from Poitou-Charentes, this cheese is now produced in many regions of France.

More information

This cheese can be found fresh in delicatessens rather than pre-packed at supermarkets.  Slices can be used on pizzas and crepes as well as melted into sauces for meat and fish dishes.