Pélardon

Farmhouse alpine crottin.

Sweetness under the ashes.

The Rove is a superb goat from which no less magnificent cheeses are made.

A ring to make them all love goat.

One of the very few washed-rind goat cheeses.

The Cathare, with its beautiful Occitan cross, is immediately recognizable.

This beautiful ivory cone with a slightly wrinkled crust has a melt-in-the-mouth texture.

One of our finest goat cheeses.

It’s nicknamed the Eiffel Tower.

Marie-Suzanne and Philippe Garros have developed unique, innovative cheeses with a remarkable identity.

The Ciadous family masters goat cheese-making with a rare talent.

Mothais lies on a chestnut leaf that absorbs the moisture of the cheese in its youth.

A farm goat from the Alps.

So easily recognizable with its square shape, its hole and the ash that covers it.

A rare goat’s milk cheese from the Vosges valleys.

Shaped like a Besace, its pleated ivory rind covers a slightly crumbly dough that melts in the mouth.

In the small hamlet of La Ginestarié, the Teoski family produces a delicious all-cream cheese.

The cheese is distinguished by the small fern leaf that decorates it like a seal.

A little goat’s cheese “munster”.

Priscille and Christophe, two young enthusiasts, carry on the Branche family cheese-making tradition.

The cheese is distinguished by the small oak leaf that adorns it.

This goat’s cheese is named after a breed of cow, the famous Charolaise.

This small conical cylinder, or Bonde in the local expression, is a delicacy.