Specialties
Goat Cheese

Name

Shape

Skin

Weight

Ageing

Berry

Chavignol-Sancerre

flattened ball

natural

60-80 g

2 weeks

Crottin de Chavignol (AOC)

flattened ball

natural

50-60 g

3 weeks to 3 months

Crezancy

flattened ball

natural

80 g

2-3 weeks

Santranges-Sancerre

flattened ball

natural

160 g

4 weeks

Pouligny-Saint-Pierre (AOC)

pyramid

natural

220 g

4-5 weeks

Valencay

truncated pyramid

ashes

250 g

5 weeks

Selles-sur-Cher (AOC)

truncated cone

ashes

130 g

3 weeks

Touraine

Tournon-Saint-Pierre

truncated cone

natural

300 g

3 weeks

Sainte-Maure (AOC)

long cylinder

yeast

220 g

2-3 weeks

Poitou

Bougon

flat cylinder

yeast

200 g

2-3 weeks

Chabichou (AOC)

truncated cone

natural

100 g

3 weeks

Mothais

flat disk

natural

250 g

2 weeks

Couhe-Verac

square

natural

250 g

3-4 weeks

Ruffec

thick disk

natural

250 g

1 month

Saint-Maixent

square

natural

250 g

6 weeks


Chabichou du Poitou

Goat cheese has been produced in the Poitou since the middle of the 19th century. The Chabichou (AOC) and the Bougon are the best known, and most eaten, cheeses of this region.
Also called the Chabis, this cheese is made from raw milk, and has been an Appellation d'Origine Controlee (AOC) since 1990.
It is round and approximately 8 cm high.
It takes 1 liter of goat's milk to make a 150 g. piece of goat's cheese.
The skin of the Chabichou is white, with slight hints of yellow or blue; when it is young (10 days ageing) it is creamy, and when aged (+ 20 days ageing) it becomes very crumbly.
Place to visit: The Route du Chabichou



Bougon

Bougon is a trademark belonging to the Bougon Dairy (Deux-Sevres) which is the only company allowed to make this cheese.
It is a flat disk approximately 11 cm in diameter and 2.5 cm thick, and weighs around 180 g.
Its skin looks cottony.


Sainte-Maure de Touraine

The Sainte-Maure was eaten as far back as the 10th century. It has an Appelation d'Origine Controlee (A.O.C)
The real Sainte-Maure is a conic cylinder, presented on its side, from 15 to 18 cm long and 4 cm in diameter.
When eating a Sainte-Maure, you should start at the widest end.

Ste Maure


Crottin de Chavignol

This is a flattened ball shaped raw milk cheese, 8 cm high, weighing around 60g.
When it is young (in a perforated container), it is soft, and can be eaten with fines herbes.
After 5-6 weeks of ageing, the Crottin is semi-dry, and it will become harder and crumbly when it is drier.

 


 

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