There are a myriad of different shapes and flavours

Crottins, cylinders or pyramids...there are so many French goat's cheeses to discover

- Every region in France has its own cheese specialities, closely tied to their land and traditions. A goat's cheese is instantly identifiable by its shape - which determines its flavour.

Crottins, flat, long and small cylinders or 'Bondes,' rectangular loaves, logs and mini-log shaped or 'Bouchons', pyramids, disks, camembert-shaped...small or large, white, grey or flowery, each goat’s cheese has its own identity coupled with a strong personality.

Some are as white as snow when fresh while others are grey with ash or rolled in aromatic herbs or wrapped in leaves.

Some are made from raw milk while others are pasteurised.

PDO cheeses, ambassadors of traditional production

PDO (Product Designation of Origin) is a stamp that guarantees a product’s origin to the consumer. It is applied to some French wines and foods which are made using traditional agricultural methods, and makes these products - famous for their consistent quality - ambassadors of their region's agricultural know-how.

The PDO label guarantees that a product has been made in a strictly designated geographical area, using milk from a herd in the same area.
The product specifications define how the animals must be raised and fed, as well as the stages and methods used in the production of the cheese. The maturation period must be at least 10 days.

All of the conditions in the product specifications must respect 'local, fair, ongoing production'.