Shaped like a Besace, its pleated ivory rind covers a slightly crumbly dough that melts in the mouth.<\/p>\n\n
In the G\u00e2tinais region of Deux-S\u00e8vres, goat-breeding is a tradition, and turning their milk into cheese is part of the local culture. This farmhouse cheese, with its original shape, is part of this culture, while remaining a unique product.<\/p>\n\n
A fairly recent creation, Petit Baluchon pays tribute to the many goat cheeses of its region. Shaped like a Besace, its pleated ivory rind covers a slightly crumbly dough that melts in the mouth. While a long maturing period gives it a more mineral taste, it’s a cheese whose freshness is appreciated when it’s young, when it expresses aromas of flowers and fresh grass, depending on the season.<\/p>\n","protected":false},"excerpt":{"rendered":"
Shaped like a Besace, its pleated ivory rind covers a slightly crumbly dough that melts in the mouth.<\/p>\n","protected":false},"featured_media":1663,"template":"","meta":{"_acf_changed":false,"footnotes":""},"types_fromage":[37],"class_list":["post-2344","fromage","type-fromage","status-publish","has-post-thumbnail","hentry","types_fromage-goat-cheese"],"acf":[],"yoast_head":"\n