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The History of French Goat's Cheeses
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The History of French Goat's Cheeses
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A cultural heritage

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People of the Mediterranean have been making cheese from goat's milk since goats were tamed around 10,000 BC.  During these times, goat’s cheese was enjoyed for its versatility and energy-giving properties.

 
An ancient story

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Already enjoyed throughout the Mediterranean, goat's cheeses became an integral part of the Gallo-Roman culture.

The Romans ate small goat's cheeses soaked in olive oil, accompanied by vine fruit, as enjoyed by the god Bacchus. These cheeses were included in the pastry cakes which were taken along to battles.

 


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A true wealth through the centuries

 

Thanks to a good climate, goat breeding spread across France to many areas South of the Loire.  Having a few goats was enough to allow peasant families to survive wars and food shortages.  It was a tradition to give goat's milk to the pilgrims travelling to Saint-Jacques-de-Compostelle.

In the middle ages, goat's cheeses served as bartering currency. A little later, in the fifteenth and sixteenth centuries, stocks of matured goat's cheeses are mentioned in deeds.