|
Specialties
Goat
Cheese
|
|
|
Name
|
Shape
|
Skin
|
Weight
|
Ageing
|
|
Berry
|
|
Chavignol-Sancerre
|
flattened ball
|
natural
|
60-80 g
|
2 weeks
|
|
Crottin de Chavignol
(AOC)
|
flattened ball
|
natural
|
50-60 g
|
3 weeks to 3 months
|
|
Crezancy
|
flattened ball
|
natural
|
80 g
|
2-3 weeks
|
|
Santranges-Sancerre
|
flattened ball
|
natural
|
160 g
|
4 weeks
|
|
Pouligny-Saint-Pierre (AOC)
|
pyramid
|
natural
|
220 g
|
4-5 weeks
|
|
Valencay
|
truncated pyramid
|
ashes
|
250 g
|
5 weeks
|
|
Selles-sur-Cher (AOC)
|
truncated cone
|
ashes
|
130 g
|
3 weeks
|
|
Touraine
|
|
Tournon-Saint-Pierre
|
truncated cone
|
natural
|
300 g
|
3 weeks
|
|
Sainte-Maure (AOC)
|
long cylinder
|
yeast
|
220 g
|
2-3 weeks
|
|
Poitou
|
|
Bougon
|
flat cylinder
|
yeast
|
200 g
|
2-3 weeks
|
|
Chabichou (AOC)
|
truncated cone
|
natural
|
100 g
|
3 weeks
|
|
Mothais
|
flat disk
|
natural
|
250 g
|
2 weeks
|
|
Couhe-Verac
|
square
|
natural
|
250 g
|
3-4 weeks
|
|
Ruffec
|
thick disk
|
natural
|
250 g
|
1 month
|
|
Saint-Maixent
|
square
|
natural
|
250 g
|
6 weeks
|
Chabichou du Poitou
|
Goat cheese has been produced in the Poitou
since the middle of the 19th century. The Chabichou
(AOC) and the Bougon are the best known, and most
eaten, cheeses of this region.
Also called the Chabis, this cheese is made from
raw milk, and has been an Appellation d'Origine
Controlee (AOC) since 1990.
It is round and approximately 8 cm high.
It takes 1 liter of goat's milk to make a 150 g.
piece of goat's cheese.
The skin of the Chabichou is white, with slight
hints of yellow or blue; when it is young (10 days
ageing) it is creamy, and when aged (+ 20 days
ageing) it becomes very crumbly.
Place to visit:
The Route du
Chabichou
|
|
Bougon
Bougon is a trademark belonging to the Bougon Dairy
(Deux-Sevres) which is the only company allowed to make this
cheese.
It is a flat disk approximately 11 cm in diameter and 2.5 cm
thick, and weighs around 180 g.
Its skin looks cottony.
Sainte-Maure de Touraine
|
The Sainte-Maure was eaten as far back as the
10th century. It has an Appelation d'Origine
Controlee (A.O.C)
The real Sainte-Maure is a conic cylinder,
presented on its side, from 15 to 18 cm long and 4
cm in diameter.
When eating a Sainte-Maure, you should start at the
widest end.
|
|
Crottin de Chavignol
|
This is a flattened ball shaped raw milk cheese,
8 cm high, weighing around 60g.
When it is young (in a perforated container), it is
soft, and can be eaten with fines herbes.
After 5-6 weeks of ageing, the Crottin is semi-dry,
and it will become harder and crumbly when it is
drier.
|
|
|
