This goat’s cheese is named after a breed of cow, the famous Charolaise.
Burgundy, its vineyards, its gastronomy, and its goat cheese named after a breed of cow, the famous Charolaise.
In fact, we’re talking about a region, the Charolais, a region of meadows and hedged farmland, where goat breeding appeared a few centuries ago as a complement to the “poor man’s cow”. For a long time, milks were mixed for cheese production, but recently Charolais has become a pure goat’s milk cheese, produced mainly in Saône et Loire, where Mr Guillerand travels the roads to collect cheeses from the best farmers in his region.
A handsome, slightly domed cylinder, this is one of the largest goat cheeses. The crust is essentially a grainy ivory color, sown with beautiful deep blue-gray surface flowers, more rarely ochre, which blossom into a light downy bloom. The paste is white, oily but smooth, becoming marbled and brittle with age. Although it can be enjoyed fresh and still tender, Charolais is first and foremost a cheese that fully expresses itself when matured dry, developing a mineral touch and woody notes that serve its goaty expression remarkably well.
Bourgogne, Pays Charolais