A cheese like this never leaves you indifferent.
Without doubt the most diverse family, goat’s cheese ranges from the small, fresh, white palet, through hard tommes, to animal rind with fatty leather. We can’t sum it up in a single word, but to say that contrary to a commonly accepted reputation, this family is often distinguished by the finesse and subtlety of its aromas. From fresh grass, to hazelnut or dried flowers, from light touches to a more pronounced goatiness and animality, goat cheeses will take you on a journey.
A fine hard goat’s cheese produced by the Vandaele family.
Banon is distinguished by its plant life.
A pleated crust offering a beautiful shade of bluish-grey.
Behind its classic shape lies a cheese with a unique identity.
This beautiful ivory cone with a slightly wrinkled crust has a melt-in-the-mouth texture.
In its wooden box, swaddled in a spruce strap, Cabri is inspired by Vacherin Mont d’Or.
The Cathare, with its beautiful Occitan cross, is immediately recognizable.
This small conical cylinder, or Bonde in the local expression, is a delicacy.
This goat’s cheese is named after a breed of cow, the famous Charolaise.
The cheese is distinguished by the small oak leaf that adorns it.
One of the very few washed-rind goat cheeses.
Priscille and Christophe, two young enthusiasts, carry on the Branche family cheese-making tradition.
A little goat’s cheese “munster”.
The cheese is distinguished by the small fern leaf that decorates it like a seal.
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.
In the small hamlet of La Ginestarié, the Teoski family produces a delicious all-cream cheese.
Under its light crust, it offers a generous paste.
Shaped like a Besace, its pleated ivory rind covers a slightly crumbly dough that melts in the mouth.
Marie-Suzanne and Philippe Garros have developed unique, innovative cheeses with a remarkable identity.
A rare goat’s milk cheese from the Vosges valleys.
It’s nicknamed the Eiffel Tower.
One of our finest goat cheeses.