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 are said to descend from animals left behind by the Saracens after the invasions of the 8th century.<\/p>\n\n
H\u00e9l\u00e8ne Servant, a passionate and remarkably gifted producer, has an instinctive understanding of her raw material, which she turns into cheeses of unrivalled quality. She makes the AOP cheeses of her region, such as the Chabichou, as well as a few personal creations like the Losange cendr\u00e9, the Petit Pav\u00e9, and the Briquette.<\/p>\n\n
Though she long kept her own herd, she now buys her milk from two neighbours, using it to craft some of the finest goat’s cheeses we can offer.<\/p>\n\n
The Losange is dressed in a light dusting of bluish ash, which lightens as it matures. Its texture is fresh and melting in the first few days, turning creamier after some time in the cellar. Wonderfully refined, it offers fresh notes of new-mown grass with a floral touch on the finish. Even as it dries out, it retains an incomparable gentleness, while gaining in minerality.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"featured_media":1749,"template":"","meta":{"_acf_changed":false,"footnotes":""},"types_fromage":[37],"class_list":["post-4984","fromage","type-fromage","status-publish","has-post-thumbnail","hentry","types_fromage-goat-cheese"],"acf":[],"yoast_head":"\n