It can be soft with a bloomy rind and also a harder, pressed cheese. Depending on the ageing period, it can be soft and creamy or hard and crumbly. The European leader in goat’s cheese production, France has an endless variety of goat’s cheeses that are very successful overseas. It is also the cheese category that has the widest range of shapes: rounds, bricks, logs, pyramids, pallets… In France, there are 14 AOP goat’s cheeses.
Picodon is a goat’s cheese. The rind is thin and bloomy (white, yellow or grey). The cheese itself is rather dry. Depending on the season, the goats eat different grasses and leaves that can change the flavour of the cheese.
Clacbitou is a goat’s cheese with a thin blue / grey rind. The cheese itself is white, even and firm. Clacbitou has a hazelnut flavour that is quite strong on the palate.
Crottin de Chavignol is a goat’s cheese. The rind is thin with a white or blue coating. The cheese itself is firm and melts in the mouth. At its most ripe, this cheese reveals flavours of walnut and hazelnut.
Pouligny is a pyramid goat’s cheese. Its thin rind is covered with a white bloom. The cheese itself is very white, dense and smooth. With its firm but melting texture, Pouligny has a fine and delicate flavour with aromas of hazelnut and goat.
Selles sur Cher is an ash-covered goat’s cheese. Its fine, grey rind is blackened with botanical ash. The cheese itself is white and dense. This cheese has a tangy and pleasant flavour, with a subtle taste of hazelnut and cream.
Valençay is an ash-covered goat’s cheese. Its rind is grey, with shades of white and blue. The cheese itself is very white, dense and smooth. This cheese releases a mild smell of wood and straw, with a subtle taste of hazelnut and goat.
Chabichou is a small goat’s cheese. The rind is thin and white and the cheese itself is soft and can be crumbly depending on the ageing. This is a mild and smooth cheese with a delicate creamy flavour.
Mothais sur feuille is a round, flat goat’s cheese. It has a rough cream-coloured rind and is covered with plane or chestnut leaves. The cheese itself is white and dense. Mothais sur feuille has woody aromas thanks to the leaves and a slightly salty flavour
Rocamadour is a goat’s cheese. Its rind is wrinkled and lined. The cheese itself is creamy. Its flavour has subtle aromas of dairy and goat. When drier, this cheese has stronger flavours.
Sainte-Maure de Tourraine is a log goat’s cheese. Its wrinkled rind is white and bloomy and often marked with blue. The cheese itself is very white and smooth. Its flavour is mild and fresh and can be a little spicy with lengthy ageing.
Cabri Ariégeois is a goat’s cheese made with raw milk. It comes in a spruce box. Cabri Ariégeois has a soft orange rind and the cheese is white and runny. The wooden circle brings woody aromas. These aromas are softened by the mildness of the cheese. Cabri Ariégeois is eaten with a spoon.
Banon is a goat’s cheese wrapped in chestnut leaves. The rind is beige with a few brown marks. The smooth and shiny cheese is creamy and can be runny. Its goat flavour is very pronounced; there are notes of undergrowth.