A Cheat's Guide to Goat's Cheeses
Goat's Cheeses
© Shutterstock
Goat's Cheeses
© Shutterstock
France
Loire/Centre
- St Maure de Touraine: 15cm logs, grey with wrinkly rind.
- Selles-sur-Cher: 7cm disks, grey and black wrinkly rind.
- Valençay: 7cm high pyramids, grey wrinkly rind.
- Crottin de Chavignol: 60-100g stumpy cylinders, white when young, shading to brown when aged.
Bourgogne
- Bouton de Culotte: Tiny buttons shading from white, via grey to orange-brown with age.
- Charolais: 7cm high cylinders, cream-coloured to reddish brown.
Midi-Pyrénées
- Cabécou de Rocamadour: The AOC version of a Cabécou (Occitan for ‘small goat’s cheese’). 5cm disks, shading from cream to orange with blue flecks.
- Picadou: Cabécou wrapped in walnut leaves, sprayed with eau-de-vie de prune (plum fruit distillate) and matured in an airless container. Fierce.
Provence
- Buchette de Manon: 10cm thin logs, set on a thin strip of wood, with a scattering of sarriette (winter savoury).
- Banon à la Feulle: 6cm disks wrapped in a chestnut leaf.
England
- Dorstone: 8cm cylinders, black and white, occasional flecks of blue-green.
- Harbourne Blue: A rare blue goat’s cheese: 20cm diameter wheels, rindless.
Holland
- Wyngaard Goat Gouda: Large round edged wheels, white with a shading of pink.
Ireland
- Killeen Goat Gouda: Large round-edged wheels, light tan.
Scotland
- Blackmount: 8cm tall black pyramids. Peppery, salty, intense goat notes.
Spain
- Garrotxa: 15cm rounds, light to dark grey.
- Olavidia: 12cm squares with white mould rind and olive-stone ash strip in the centre of the cheese.
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