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 Petit Pav\u00e9 is an ivory-white square with a rind lightly ridged with fine lines. It’s a pleasure at every stage: fresh, it shows very little acidity; a little further on, almond notes develop against a creamy texture; then, over time, dried-fruit notes settle in as the paste marbles and turns crumbly. Few cheeses are this good at every step of their ageing.<\/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-4996","fromage","type-fromage","status-publish","has-post-thumbnail","hentry","types_fromage-goat-cheese"],"acf":[],"yoast_head":"\n