Tomme de Chartreuse de chèvre

Hailing from the Berry region, the Valençay is an emblematic goat’s cheese, recognisable by its truncated pyramid shape, said to stem from a Napoleonic legend. When made on the farm,…

The Ventoux is a farmhouse goat’s cheese from Provence, recognisable by its shape, which echoes the emblematic peak it is named after. Its lightly ash-dusted base contrasts with its bare…

In the Pyrenean massif of the Ariège, tucked away at the bottom of an unspoilt valley, the Cabrioulet dairy has stood for over thirty years as a benchmark of farmhouse…

In Touraine, amid the Loire valleys and sun-drenched meadows, the Sainte-Maure de Touraine fermière is made using traditional methods. This raw-milk goat’s cheese, recognisable by its elongated log shape and…

The Rove is, above all, the story of a hardy goat breed, perfectly suited to the arid, rugged landscapes of the South of France. Long overlooked, this Provençal goat is…

Poitou is a French region where goat farming, and the cheesemaking it gave rise to, have long been notable features of local rural and farming life. The goats grazing here…

In the heart of the Auvergne Volcanoes Regional Nature Park, the Bacheluze farm produces a farmhouse cheese as rare as it is remarkable: the Palet de Bacheluze. A recent discovery,…

The Pyrenees are not known for goat farming, which is generally overshadowed by sheep farming. Traditionally, however, farmers kept a few goats of the Pyrenean breed, mainly for meat. Sheep…

Poitou is a French region where goat farming, and the cheesemaking it gave rise to, have long been notable features of local rural and farming life. The goats grazing here…

Alsace, though less renowned than other regions for its cheesemaking tradition, holds a number of artisan gems, particularly in the Vosges mountains. Among them, the Linthalois – also known as…

The Cévennes in the south of France is the terroir of this small goat’s cheese, a land with a Mediterranean climate that is sometimes harsh, but which offers a unique…

The Carré de Sylvain is a farmhouse goat’s cheese from the Chartreuse massif in Isère. It is named after its maker, Sylvain Francillon of the Plantimay farm. He produces cow’s…

Farmhouse alpine crottin.

Sweetness under the ashes.

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.

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

Under its light crust, it offers a generous paste.

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

A farm goat from the Alps.

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.