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Discover
The Cheeses
THE CHEESESFresh
Rind-less, bought either as is out of its mold, or in the mold with a bit of whey remaining.
- Spreadable Goat Cheese
- Fresh Log
- Le Cornilly
Spreadable Goat Cheese
Fresh Log
Le Cornilly
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SOFT-RIPENED
Soft cheese with natural rind or bloomy rind.
Natural rind
Air naturally dries the outside of cheese, forming a thin crust over time, which is the rind.
- Crottin
- Chabichou du Poitou
- Le Chevrot
- Selles-sur-Cher
- Valençay
- Sainte-Maure de Touraine
- Sainte-Maure Caprifeuille
- Le Pico
- Mothais-sur-Feuille
Bloomy rind
During the cheese-making process, the outside of the cheese is coated with Penicillium candidum. The rind that forms as a result is white, soft and sometimes a little fuzzy or “bloomy.”
- Bûcherondin/Soignon Ripened Goat Log/Chèvre du Poitou
- Goat Camembert
- Goat Brie
- Florette
- Chèvre d’Argental
Crottin
Selles-sur-Cher
Sainte-Maure Caprifeuille
Goat Brie
Chabichou du Poitou
Valençay
Le Pico
Florette
Le Chevrot
Sainte-Maure de Touraine
Goat Log
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Aged
Some cheeses require up to 12 weeks before being released on the market.
- Tomme de Chèvre
- Bleu de chèvre
Tomme de Chèvre
Bleu de chèvre
Shapes & Origins
OF FRENCH CHÈVRE
From crottins to cylinders to pyramids, there are many French goat cheese shapes to discover.
Every region in France has its own cheese specialties, closely tied to its land and traditions. A goat cheese is instantly identifiable by its shape — which indicates its flavor.
And in addition to the shape, they come in gradations of colors: bright white when fresh, gray with ash, rolled in herbs or wrapped in leaves. Each goat cheese has its own identity and personality.
Some are made from raw milk while others are pasteurized. To note: French goat cheeses made of raw milk are available in the U.S. only if they are aged over 60 days.
Chèvre Regions
