French, Goats milk, Medium Soft texture cheese
Your Drill Down returned 6 items.
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Chabichou du Poitou
Your price:
€ 7,42
Chabichou du Poitou is named for the diminutive word for goat in the Poitevin dialect of the upper Loire Valley. This little drum-shaped French gourmet cheese is best bought during the summer and early fall. However, the creamery-made pasteurized versions of Chabichou du Poitou, the version we sell, are also very good and widely available throughout the year.
Chabichou du Poitou has a natural beige rind which occasionally develops a little blue mottling as it ripens. The white paste is firm and chewy when Chabichou du Poitou is young, but ripens to a moist, almost spreadable, texture. The taste moves from mild and sweet to a much more nutty and piquant flavor when Chabichou du Poitou is...
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Crottin de Chavignol
Your price:
€ 15,01
The size of the Crottin de Chavignol is small and Cheeseline.com offers you 4 of these original gourmet cheeses for one low price.
The word "crottin" refers to the dark color of the mature cheese and this is the way the locals traditionally ate it. An interesting taste diversion from many of the cows milk cheeses, Crottin de Chavignol well deserves to be considered a true French gourmet cheese.
Goats grazing around the vineyards of Sancerre in the Loire Valley supply the milk for Crottin de Chavignol; our variety is made of unpasteurized milk.
Crottin de Chavignol has a white rind which darkens with maturity through blue-gray to black. The paste is very white and firm, creamy to st...
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Mothais-sur-feuille
For Reference Only
Mothais is matured in a very humid cellar with no ventilation. The maturing process takes three to four weeks and the cheeses are dried out by placing them on a chestnut leaf. They are turned every four days.
Usually goat's milk cheeses are ripened in drier and better ventilated cellars than other cheeses.
Mothais was born in the Deux-Sèvres region, where it is still produced on the farms.
The rind is sticky, most and wrinkled and has a dusting of white mould with a few patches of blue mold, its flavor is soft and delicate. The paste is creamy and the taste reflects the complex natural grazing of grasses and flowers. Wrapped in a chestnut or plane leaf, the cheese is attractive.
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Sainte-Maure de Touraine
Your price:
€ 8,74
Sainte-Maure de Touraine is an attractive little log-shaped goat cheese that is made in both Poitou and Touraine. The cheeses from Touraine are characterized by the presence of a length of straw or stick running through the length of the cheese.
The cheese has a white downy rind which hardens and becomes blue/grey as it matures. The paste is firm but spreadable with a full slightly "goaty" flavor which strengthens as it ages. It is entirely a matter of personal preference at which stage you decide to eat the cheese. Surprisingly, the “goatiness” of the flavor tend to fade when the cheese in heated.
Similar cheeses are Pouligny St Pierre, Selles-sur-Cher and Valençay.
In order to co...
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Selles-sur-Cher
Your price:
€ 7,42
Selles-sur-Cher A.O.C. is a French gourmet cheese. The Loire valley is home to this little goat's-milk cheese from the village of Selles-sur-Cher near Orleans. It is one of the any local village goat cheeses in the area but is distinguished by the fact that it is always coated in black ash.
Produced in tiny discs, the cheese has a very white paste in contrast to its black surround. The paste is firm yet soft and moist when it is young. The flavor is mild and nutty. As the cheese matures it develops a soft blue mold under the ash and the paste hardens and sharpens in flavor.
Similar cheeses are Pouligny-St Pierre and Valençay.
In order to comply with US FDA regulation for export to ...
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Valencay
Your price:
€ 11,20
Valençay A.O.C. is a favorite gourmet cheese; a truncated pyramid that looks good on a cheese tray.
According to French legend, Napoleon admired it too and this cheese's peculiar shape is his doing. Valençay was originally a true pyramid with a pointed top. But after a losing campaign in Egypt, Napoleon grew angry at the sight of this pyramid-shaped cheese and chopped off its top with his sword.
The Valençay is made by allowing the curd to drain in a mould, it is then removed and covered with salted charcoal ash and allowed to ripen for about 4 to 5 weeks. During this period the rind of the Valençay will thicken slightly and acquire blue marks.
The taste of this gourmet cheese is ...
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