Chèvre Cheeses | Artisanal cheeses archive | Cheese Atlas

Rocamadour: France’s Smallest AOP Cheese

Cheese Atlas — Fri, 10 Mar 2023 05:06:39 +0000

Rocamadour AOP is a small soft white mould cheese made from goat’s milk. It is named after the town of Rocamadour in southwestern France, where it has been made for centuries. In this blog post, we will explore the origins, production methods and pairings for Rocamadour.

What is Rocamadour?

Rocamadour is a soft white mould goat cheese which has the distinction of being France’s smallest AOP cheese. It has been made in the region surrounding the town of Rocamadour in southwestern France for centuries. The cheese is named after the town and has become a popular delicacy in the region.

As a matter of fact, the history of Rocamadour cheese is closely linked to the history of the town of Rocamadour. The cheese has been made in the region for centuries, using traditional methods that have been passed down from generation to generation.

How is Rocamadour made?

This gorgeous cheese is produced by a number of artisanal cheesemakers in the region surrounding the town. The cheese is made using traditional methods, and production is limited due to the seasonal nature of the cheese.

To make this AOP cheese, local artisans have to use exclusively local raw goat’s milk. Furthermore, the goats have to be allowed to graze freely in local pastures. Once rennet and cultures are added to the milk, a slow coagulation process takes place (minimum 24 hours).

The following day, the cheesemaker allows the formed curd to drain over 12 hours before salting. Finally, they transfer the salted and drained curd into the tiny moulds that will form the cheese.

Texture, aroma & flavour

Overall, maturation for this cheese lasts a minimum of 6 days from moulding. Over this time, Rocamadour develops a delicate and wrinkly white mould rind. Underneath, the cheese has a pristine white paste.

Rocamadour cheese has a soft, creamy texture and a delicate, slightly tangy flavour. It has a mild aroma and a subtle goat’s milk flavour that is not overpowering.

Serving guide

Rocamadour cheese pairs well with a variety of foods, including crusty bread, fresh fruit and honey. It is also commonly used in salads and other savoury dishes. Rocamadour cheese is best enjoyed with a light white wine, such as a Sauvignon Blanc or a Chenin Blanc.

Alternatives to Rocamadour

If you’re looking for alternatives to Rocamadour cheese, there are a few other goat cheeses that you might enjoy:

Cabecou – a French goat cheese from the Midi-Pyrénées region. It is made using a very similar recipe to Rocamadour but does not bear an AOP stamp.

Chabichou du Poitou – a French goat cheese that is similar in texture and flavour to Rocamadour cheese, but is typically sold in larger cylindrical rounds.

Valençay – an iconic pyramid-shaped goat’s milk cheese that comes from the Loire region.

Summary

Rocamadour is a popular French cheese that is known for its delicate flavour and creamy texture. Whether enjoyed on its own or paired with other foods, Rocamadour cheese is a must-try for any cheese lover. If you’re looking for alternatives, there are a variety of other goat cheeses that you might enjoy, but Rocamadour cheese is truly one of a kind.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Rocamadour: France’s Smallest AOP Cheese appeared first on Cheese Atlas.

Valençay: Truncated Pyramid Goat Cheese

Cheese Atlas — Sun, 05 Mar 2023 01:20:05 +0000

Valençay cheese is a French cheese with a unique pyramid shape, made from raw or pasteurised goat’s milk. It has a tangy, slightly salty taste and a distinctive ash coating. In this blog post, we will explore the origins, production methods, flavour and recommended pairings for Valençay cheese.

What is Valençay?

Valençay cheese is named after the town of Valençay in the Loire Valley region of France. The cheese has been made in the region for centuries, with the pyramid shape believed to have been inspired by the Egyptian pyramids.

But, if the legend is to be believed, Napoleon came back from an unsuccessful campaign in Egypt and demanded that all the pointy tops on Valençay be cut off. As a result, this cheese has since had a flat top.

How is Valençay made?

Valençay cheese is primarily produced in the Loire Valley region of France, but it is also made in other parts of the country. There are many producers of Valençay cheese in France, both large and small. Some of the most well-known include Fromagerie Jacquin, Fromagerie Rouzaire, and Fromagerie Sancerroise.

Valençay cheese is made from raw or pasteurised goat’s milk that is curdled using rennet. The resulting curds are cut and drained, and then the cheese is moulded into its distinctive pyramid shape. The cheese is then aged for several weeks, during which time it is coated in ash. Overall, the ash helps to neutralise the acidity of the cheese and creates a distinctive, earthy flavour.

Flavour profile

Valençay cheese has a tangy, slightly salty flavour with a creamy texture. Its aroma is slightly sweet and earthy, with a hint of goat’s milk tang.

Serving guide

Valençay cheese pairs well with a variety of foods, including crackers, bread, and fresh fruit. It is also commonly used in salads and other savoury dishes. Valençay cheese is best enjoyed with a light white wine, such as a Sauvignon Blanc or a Chenin Blanc.

Alternatives to Valençay

If you’re looking for alternatives to Valençay cheese, there are a few other goat’s milk cheeses that you might enjoy:

Bûche de Montresor – this French cheese is made from pasteurised goat’s milk and has a cylindrical shape with a white rind. It has a creamy texture and a tangy, slightly nutty flavour.

Crottin de Chavignol – another French cheese made from goat’s milk, Crottin de Chavignol has a nutty, slightly sharp flavour and a crumbly texture.

Sainte Maure de Touraine – this classic log-shaped raw goat’s milk cheese is also dusted in ash and has a beautiful sweet and tangy flavour.

Conclusion

Valençay cheese is a unique and delicious French cheese that is popular all over the world. Its tangy, slightly salty flavour and creamy texture make it a versatile ingredient in a variety of dishes. Whether enjoyed on its own or paired with other foods, Valençay cheese is a must-try for any cheeselover.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Valençay: Truncated Pyramid Goat Cheese appeared first on Cheese Atlas.

Meredith Dairy Goat Cheese: Australian Original

Cheese Atlas — Fri, 22 Apr 2022 22:52:24 +0000

Could Meredith Dairy Goat Cheese really be Australia’s first original cheese? Read on to learn about this hugely popular marinated cheese, and the farm where it is made.

Where is Meredith Dairy?

Located between Ballarat and Geelong, the small town of Meredith is home to one of Australia’s most famous dairies. Undoubtedly, Meredith Dairy is the largest farm of its kind in Australia.

At their sustainable farm, Sandy and Julie Cameron raise and milk both goats and sheep. And, of course, they make amazing cheese using only the freshest of milk.

Furthermore, they use the farm’s grain to feed the dairy animals, and the straw for bedding. In addition to this, they take sustainability to the next level by feeding cheese whey back to the cattle and use animal manure as fertiliser in the soil.

The story of Meredith Dairy

Actually, the couple both grew up on farms and had always wanted to be farmers. Coming from careers as a vet and an intensive care nurse, Sandy and Julie made a life-altering change. In 1991, they left their jobs to work full time on their farm in Meredith.

At the time, traditional farming was in turmoil and there was a lot of uncertainty with the price of wool and other commodities. In order to survive, the Camerons had to be innovative and stand out from the competition. Hence was born the idea of milking sheep and goats to make cheese and yoghurts.

The inspiration behind Meredith Dairy Goat Cheese

In fact, Sandy and Julie Cameron first came across this recipe in an Iranian desert village in 1972 when they were travelling the overland route to India.

Because Sandy felt unwell in the middle of the desert, they were dropped off in a doctor’s hut in a small village. After treating him, the doctor took them to show how the locals made a goat cheese similar to Persian Feta. Decades later, this provided the inspiration they needed when they started to make cheese back home.

How Meredith Dairy Goat Cheese is made

Without a doubt, it all begins with the freshest of goat’s milk from their own farm of course. When the milk is still warm, they add dry rennet paste and leave it to coagulate overnight.

By the morning, the curd has formed and can be transferred to a cheese cloth for draining. This allows the cheesemaker to separate the solids from the liquid whey.

After a few hours, they press the formed cheese to further drain moisture. At this stage, Sandy adds salt to preserve and dry the cheese. And garlic to stop mould formation. Finally, they cut the cheese into cubes and submerge them in olive oil to protect from air.

What Meredith Dairy Goat Cheese tastes like

Be prepared for a sensory explosion! This soft marinated goat cheese is beautifully presented in a glass jar. Even though the cubes of cheese are pristine white, the rich olive oil they are immersed in imparts a golden hue.

In your mouth, the tiny morsels of cheese feel velvety and creamy. The garlic, herbs and pepper in the marinade add a certain spiciness to the aroma of the cheese.

And, finally, Meredith Dairy Goat Cheese has a refreshing citrus tang and soft, spreadable texture

How to serve marinated Goat Cheese

This wondrous Australian goat cheese is delicious in salads, soups and sandwiches and on warm crusty bread.

Our recommendation here is to keep it simple. Serve on a baguette, with extra virgin olive oil and a dusting of dukkah!

If you’re into cooking with cheese, Meredith Dairy Goat Cheese is an excellent addition to your next omelette, pizza or even pasta dish.

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Chèvre d’Argental

Cheese Atlas — Wed, 06 Apr 2022 23:40:58 +0000

Are you looking for a goat’s milk cheese that isn’t too goaty? Then, Chèvre d’Argental is the one for you! Read on to learn about this decadent goat’s milk cheese and the company that is behind the vastly popular d’Argental range.

Hexagonal wheel of Chèvre d’Argental – Käse Abt

From Auvergne Rhônes-Alpes

Chèvre d’Argental is a double cream soft goat’s milk cheese that originates from the Loire Valley. It is available as a signature 1kg hexagonal wheel.

In many ways, this is a modern cheese. From its unorthodox shape, to the use of pasteurised goat’s milk, it is quite different to most of the cheeses from the Auvergne region.

Moreover, its delicate white rind is reminiscent of some contemporary cheeses from Ile-de-France such as Will Studd’s Le Dauphin double cream Brie.

The d’Argental range

Xavier David founded Fromi in Kehl, Germany, in 1969. In fact, the town is just across the border from Strasbourg in French Alsace. Unsurprisingly, the company chose to specialist in curating French artisanal cheeses. Working closely with a number of small dairies, they launched the d’Argental range in 1985. Presently, the range includes a number of very popular cheeses such as Vacherousse d’Argental, Crémeux d’Argental and Brebirousse d’Argental.

What does Chèvre d’Argental taste like

Without a doubt, Chèvre d’Argental is a great gateway goat’s milk cheese for the uninitiated. Due to its mild goat flavour, it is unlikely to overload your senses.

At 2 weeks, its texture is relatively chalky and its aroma very mild. As the cheese ripens further, its paste becomes smoother, creamier and more spreadable. Furthermore, its flavour becomes more pronounced, without ever becoming too strong.

How to serve Chèvre d’Argental

As always, you will want to let this soft cheese get to room temperature before serving.

Pair this oozy chèvre with a glass of local Cider, farmhouse Pale Ale or Chardonnay.

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Bûche de Montrésor

Cheese Atlas — Tue, 31 Aug 2021 10:15:07 +0000

The one with a thin straw

Bûche de Montrésor is a soft matured goat’s milk cheese made in the Loire Valley by Fromagerie Jacquin. It is inspired by the classic Sainte Maure de Touraine recipe but is made using pasteurised milk instead of raw milk.

The village of Sainte Maure lies south of Poitiers, in a region that is renowned for log-shaped cheeses.

However, a distinguishing characteristic of Bûche de Montrésor is the thin straw stick that runs through the centre of the cheese. This prevents the fragile curds from falling apart when the cheese is first removed from the long moulds and also provides ventilation for drying.

A coating of ash

The cheese is then covered with salted, powdered charcoal and laid on a board to completely drain. Affinage takes between ten days, and three to four weeks, during which the cheeses are turned every day in a well-ventilated, cool cellar at 10°-15°C with 90% humidity.

At 10 days, the logs have a light yellow rind with no mould development. At this stage, the pâte is still soft and has a pronounced tang. However, by the third week, a blue mould forms on the rind, which has now become drier. The pâte also changes to become drier, denser and smoother.

A young Bûche is fresh and acidic with citrus notes. As it ages, flavours intensify and become more nutty and salty. The mouthfeel is still surprisingly smooth.

How to pair Bûche de Montrésor

Serve with a chilled Sauvignon Blanc, Sancerre or, for something a bit more daring, a glass of Umeshu.

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Monet

Cheese Atlas — Wed, 16 Sep 2020 05:34:01 +0000

Impressionism meets Food Art

Monet is a fresh cheese made by Woodside Cheese Wrights in the Adelaide Hills. Its name is inspired by French impressionist painter, Claude Monet.

Kris Lloyd has been the head cheesemaker at Woodside Cheese Wrights since the late 1990’s. Over the years, she has created some truly memorable cheeses such as Vigneron and Figaro. With Monet, she definitely has taken things to the next level!

The most delicate of touches

It all begins with the exceptional local goat’s milk. With the most delicate of touches, Kris transforms this milk into a fresh chèvre and tops it with a selection of edible herbs and flowers.

Without doubt, the Nasturtiums are the most eye-catching of the lot. This seasonal flower is only available during spring and summer. As such, they only make this beauty during those months.

Overall, the cheese itself has a fresh lactic aroma and a pristine white texture. On the palate, it is quite citrusy and herby and has a subtle spicy finish.

How to pair Monet

Enjoy with something cold and citrusy, along the lines of a Sauvignon Blanc or a yuzu Umeshu for something really spectacular!

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Skyla

Cheese Atlas — Wed, 16 Sep 2020 05:28:21 +0000

Wrinkles don’t get much sexier

Skyla is a goat’s milk cheese made by Holy Goat Cheese in Sutton Grange, Victoria.

Carla Meurs and Anne-Marie Monda established Holy Goat Cheese in 1999. After spending 12 months working on farms around Europe in the early 90’s, the couple returned to Australia.

Eventually, they purchased Sutton Grange Organic Farm and promptly set up a small dairy facility.

Best of both worlds

From the start, the farm’s small herd of 120 Saanen and British Alpine goats (of which 80 are milked) has been free to roam. As a result, they have access to an incredible variety of local grasses and shrubs to feed on. Unsurprisingly, they produce a high quality sweet milk which is perfect for cheese making.

In the dairy factory, Carla and Anne-Marie make both fresh and matured goat’s milk cheeses. Their amazing range includes that award winning, La Luna and Nectar.

Moreover, Skyla is one of their mature cheeses. They make in a small log shape and cover the surface with a mould called Geotrichum candidum which produces a trademark wrinkly ivory rind. Underneath, it has a pristine white pâte with a creamy soft texture and mild fresh flavours.

How to pair Skyla

The sweet and citrusy flavour is beautifully contrasted with savoury activated charcoal crispbreads and homemade Italian salami.

If you prefer a sweet pairing, quince paste will perfectly complement this fine chèvre. Wash it all down with a glass of Sauvignon Blanc

The post Skyla appeared first on Cheese Atlas.

Rond du Cher: Pasteurised Selles-sur-Cher

Cheese Atlas — Sat, 12 Sep 2020 01:55:58 +0000

Dusted in ash – Pong Cheese – Source

Crafted in the Loire Valley

Rond du Cher is a soft goat’s milk cheese originating from Sologne in France’s Loire Valley. Effectively, local cheesemakers use a recipe that is based on a traditional Lorraine cheese, the Selles-sur-Cher.

Selles-sur-Cher is a raw milk cheese made in the Cher Valley using local goat’s milk. The rich soil in the valley produces a sweet hay that influences the flavour of the local milk. As a result, the cheese that is made in the area tends to have a natural sweetness.

The pasteurised version

With regulations currently in place in Australia regarding raw milk, we do not have access to the traditional Selles-sur-Cher. Instead, we have a pasteurised version of the cheese called the Rond du Cher made by Fromagerie Jacquin.

As a matter of fact, cheesemakers in Sologne adapt the recipe for Selles-sur-Cher to use pasteurised milk. Initially, they hand-ladle the formed curds into circular moulds to ensure a smooth texture. Then, the cheesemaker coats the young cheese in a mixture of salt and vegetable ash.

At 3 weeks, it develops a downy grey rind with the occasional blue patch and a pristine white pâte. It has a mild goaty aroma and is sweet and nutty on the palate.

How to pair Rond du Cher

Enjoy this delicate but complex cheese with a crisp Sauvignon Blanc.

The post Rond du Cher: Pasteurised Selles-sur-Cher appeared first on Cheese Atlas.

Mothais sur Feuille

Cheese Atlas — Sat, 06 Jun 2020 06:51:12 +0000

Wrapped in a chestnut leaf

Mothais sur Feuille is a soft goat’s milk cheese that is traditionally made in the Poitou-Charentes region of Western France. It is named after the township of Mothe-Saint-Héray, where the cheese has been made and sold at local markets since the mid nineteenth century.

Slow lactic fermentation

The first step of its production involves allowing fresh goat’s milk to stand and slowly coagulate via lactic fermentation. The resulting curd is then scooped into moulds to retain as much moisture as possible, and allowed to drain naturally under its own weight. The young rounds are then wrapped in a chestnut leaf and transferred to maturing rooms.

Whereas most goat’s cheeses age in conditions where humidity is about 85-90%, this unique cheese is kept at nearly 100% humidity for a duration of three to four weeks. During this time, the cheeses are turned regularly every 4 days to allow the even distribution of moisture.

The resulting cheese has a meltingly soft texture when young, becoming more dense as it ages. The pâte has notes of wood, soil and mould that are imparted by the chestnut leaf. The wrinkly rind is covered with blue and grey moulds underneath the leaf.

How to pair Mothais sur Feuille

Enjoy with a glass of Champagne or with a medium weight single-malt whisky.

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Feathertop

Cheese Atlas — Tue, 12 May 2020 23:50:48 +0000

Elegance impersonated

Feathertop is a soft goat’s milk cheese made by Tolpuddle Cheese in North East Victoria.

In 2013, Melissa and Donovan Jacka moved to Tarrawingee in search of a country lifestyle. To do so, they left behind their inner city Melbourne life and bought a 50 hectare farm in the region.

Moreover, they named the farm Tolpuddle Farm and built a small dairy onsite to make farmhouse cheese. Actually, the name Tolpuddle was inspired by the Tolpuddle Martyrs.

In the 1830’s, this group of seven English agricultural workers started a union for better working conditions in Dorset. However, the local authorities arrested them for their efforts and sentenced them to penal transportation to New South Wales.

Farmhouse goat’s milk cheeses

On the property, they have a herd of 50 Saanen goats. Actually, Melissa collects fresh milk from their goats every day and takes it to the cheese factory for processing. There, they make a range of artisanal cheeses including their signature cheese, Feathertop.

After adding culture and rennet to the milk, the cheesemaker adds a layer of ash made from citrus leaves from their orchard. After a short maturation period, this soft cheese develops a bloomy white round around a pristine white pâte.

At this age, the cheese has a fresh and subtly smoky aroma. In addition to this, its smooth pâte is creamy and savoury with a touch of goaty tang.

How to pair Feathertop

Enjoy this delectable goat’s milk cheese with a local Pinot Gris

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Coeur du Berry: Loire’s Heart-Shaped Cheese

Cheese Atlas — Sun, 03 May 2020 08:14:35 +0000

Take your Valentine’s Day to the next level with Coeur du Berry, a heart-shaped goat’s milk cheese from the Loire region.

From the Loire Valley

Coeur du Berry by Fromagerie Jacquin is a heart-shaped goat’s milk cheese that is made in the small village of La Vernelle, South of the Loire River. Without a doubt, this cheese is an ode to the neighbouring village of Saint Valentin.

Since the 1980’s, the locals have promoted Saint Valentin as “Le Village Des Amoureux”, translating to “The Village of Lovers”. Whilst it is not connected to Valentine’s Day in any traditional way, they have truly embraced the shared name.

The home of Selles-Sur-Cher

Fromagerie Jacquin have specialised in goat’s milk cheeses since the 1940’s. Their incredible range included the AOP cheeses Selles-Sur-Cher and Sainte Maure de Touraine, as well as their pasteurised milk variants, Rond du Cher and Bûche de Montrésor.

Overall, there is so much to love about this unique chèvre. From the greyish-blue wrinkly natural rind to the oozy white pâte, it is quite the visual spectacle.

Moreover, a fresh and milky aroma will greet your nose. And your palate will detect a mild tangy and savoury flavour with subtle notes of hazelnut and strawberry.

How to serve Coeur du Berry

Serve this most romantic of cheeses with a crisp fruity Riesling, Champagne or Pilsner.

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Chabichou du Poitou

Cheese Atlas — Sun, 03 May 2020 08:01:24 +0000

The cuddliest of French cheeses

Chabichou du Poitou is a soft goat’s milk cheese that originates from the Nouvelle Aquitaine region, in the Southwest of France.

Since 1996, the AOP has given this traditional cheese a protected designation of origin stamp. In their “cahiers de charge”, they have restrict the milk used to 3 breeds of goats. Effectively, only milk from Poitevine, Saanen and Alpine goats that are allowed to graze can be used.

Furthermore, the cheesemakers have to produce and mature the cheese within a designated region in Haut Poitou.

A traditional method

Once they have collected the milk, the cheesemaker adds a small amount of rennet to encourage the curd formation. Afterwards, they hand ladle the formed curd into an unusual shaped mould.

Indeed, this cheese owes its iconic shape to this small cylindrical mould called “Bonde” which also embosses each cheese with CdP.

For the next 18 hours, the affineur turns each cheese regularly. At the end of this period, they unmould each cheese and dry-salt them. Finally, they will rest the cheese in the maturation rooms for a minimum of 10 days.

At this age, it develops a gorgeous wrinkly rind wrapped around a luscious creamline and a soft, fudgy pâte.

Despite its strong goaty aroma, this specialty from Poitou is delicately zesty on the palate with a tangy finish. When matured for up to 6 weeks, it develops more complexity and becomes more savoury and spicy with a touch of nuttiness.

How to pair Chabichou du Poitou

Enjoy this delightful cheese with a glass of Sancerre for a celebration of the local terroir!

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