• Appearance: Rind-less, it can be bought either as it is out of its mould, or, in a mould with a bit of whey remaining.
• Type of cheese: It has a very white and delicate texture and is easy to break up with a fork.
• Taste and flavours: It has a very mild, fresh taste that is slightly salty.
• Production: It is made by simple lactic fermentation of goat's milk, with a touch of rennet added, and then is gently drained and ladled into moulds.

Description / History / Origin

Traditional fresh goat's cheese has been made for centuries all over France and was originally known simply as 'soft cheese', compared to matured 'hard cheeses'.

More information

This cheese is the best for introducing goat's cheese to children. It can be eaten as it comes or spread on bread with herbs, slices of radish or a touch of black pepper. It goes well with both savoury and sweet dishes, and can be added chopped to any egg mixture for a touch of flavour and to smooth out the texture of a dish.