Bijou

Bijou is an exquisite, little, soft-ripened, pasteurised goat-milk cheese produced by Vermont Creamery located in Websterville, Vermont.

Bijou, which means "Jewel" in French, is quite the fitting name for this tiny little cheese that embodies all that is unique in the making and caring of a small 'crottin type' goat-milk cheese.

 

Bijou is made with fresh pasteurised goat-milk which is supplied to Vermont Creamery by 20 family goat farms. The curd coagulates overnight, drains in cheese-cloths and then shaped into little cylinder buttons. Bijou is then dried and matured for 1 week before being packaged for retail. Each container which is designed to promote ripening contains 2 Bijou cheese crottins. Each Bijou weighs 2 oz.(57 grams) and measures approx. 1 1/2 inch (4 cm) in diameter and 1 1/4 inch (3.5 cm) in height. Bijou like 'crottin type' cheeses evolves with time, gaining in sharpness and complexity as it reaches an ideal maturity at 30 days.

Bijou is an award winning chèvre for Vermont Creamery. It has received the 1st Place position in the category of American made International style goat cheese at both the 2014 and the 2015 American Cheese Society competitions. Bijou also received the Gold medal at the 2014 World Cheese Awards.

Bijou has a lovely wrinkly, cream coloured, geotrichum-rind and a milk-white soft paste that is denser in the middle and creamier on the outside. Bijou has a wonderful sweet and yeasty taste & aroma due to the geo-rind. It has a smooth, rich and creamy texture with a robust tangy flavour with hints of hazelnuts.

Bijou is quite a versatile cheese it can be served as a creamy spreadable goat when young, toasted on a baguette with a salad for a traditional French chèvre-chaud or it can stand on its own on any cheese platter. Bijou pairs nicely with complex aromatic white wines such as an Alsace Gewürztraminer or try it with a Belgium Tripel beer with complex aromas and flavours.

Vermont Creamery has been making cream, fine butter, fresh and aged cheeses for over 30 years. Their fine products have won them over 100 various national and international awards. Read my review on one of their other award winning goat cheese Bonne Bouche.

Vermont Creamery has invested in the future of goat farming by creating a sustainable goat dairy in Randolph Vermont. Ayers Brook Goat Farm is being set up as a teaching venue for future farmers and current farmers across the United States, a place where they can come and learn good animal management and to help encourage the growth of the goat dairy industry in Vermont.  

http://www.vermontcreamery.com/

Slow Thyme

Slow Thyme is an organic, Verata goat-milk cheese produced in limited quantities by the Hacienda Zorita Organic Farm one of Spain's pioneers in natural and organic farming. 

Slow Thyme is a pressed, semi-firm, raw goat's milk cheese that is covered with olive oil and crushed thyme then cured for 6 months. Slow Thyme is a small 1 kg (2.2 lb.) tomme measuring approx. 12 cm (4 1/2 inches) in diameter and 14 cm (5 1/2 inches) in height. It has a pleasant rustic scent of thyme.

Slow Thyme has an intense flavour of goat milk with earthy piquant notes with a pleasant lingering taste of olive oil and herbal thyme. The cream-coloured paste is fine-textured, smooth & buttery and melds nicely with the thyme. Slow Thyme pairs nicely with Spanish red wines from Duero Valley and Rioja.

Hacienda Zorita is an Organic Farm located on a three hundred hectare estate located in Zamora near the city of Salamanca in the Castilla y Leon’s Duero Valley region. The milk for Slow Thyme cheese comes from the Verata goat, a breed of goat native to Spain that is near extinction. Hacienda Zorita is firmly committed to the preservation of indigenous, rare and endangered species in the Duero Valley. 

Hacienda Zorita Organic Farm also produces organic raw milk ewe’s cheese (including Torta de Dehesa and Queso Curado de Dehesa Reserve), Iberico hams and charcuterie, olive oil, balsamic vinegar and wholesome breads. The company is proud to have one of Europe’s most modern cheese factories. Hacienda Zorita Organic Farm is a leader in Spain’s Slow Food movement.

http://the-haciendas.com

Verata goats photo source: http://www.travelingboy.com/

Le Crottin de Fanny

Le Crottin de Fanny is a lovely artisanal goat-milk cheese from La Chèvrerie de Charlevoix located in St. Agnes, Quebec in the beautiful hills of the Charlevoix region.

Le Crottin de Fanny is a bloomy rind, goat-milk cheese based on the recipe of the classic Crottin de Chavignol but adapted to please the taste of Quebecers. This small cylindrical cheese has a soft, compact ivory-white colour paste and weighs around 125 grams when it is young (with an affinage of 14 days).

Le Crottin de Fanny has a subtle slightly nutty taste. As the cheese matures (21 days+) it develops a firmer paste, the rind begins to show some mold developing and the cheese begins to come into its own with a much more complex flavour.  Le Crottin de Fanny pairs nicely with a dry white wine such as Sauvignon Blanc.

Le Crottin de Fanny is produced with the milk of alpine and saanen goats that are raised in freedom, outdoors on the artisanal farm owned and operated by Didier Luberriaga and Stephanie Corret. Although they have been running this artisanal goat farm for four years, their cheese factory La Chèvrerie de Charlevoix was built last year and the production of cheese was launched this spring.

La Chèvrerie de Charlevoix also produces a wonderful semi-firm artisanal goat cheese La Tomme St-Agnes and a goat-milk ricotta on request. They are currently working on also producing their own goat-milk dulce de leche.

www.facebook.com/La-Chevrerie-charlevoix

Bonne Bouche

Bonne Bouche is an outstanding goat milk cheese that is perfectly named as it translates to 'tasty mouthful' in French.

Bonne Bouche, winner of many awards since its introduction in 2001, is a soft, fresh-ripened, ash covered, pasteurized goat-milk cheese from Vermont Creamery located in Websterville, Vermont.

Bonne Bouche is made with fresh pasteurized goat-milk that is coagulated with vegetarian microbial rennet. After 24 hours, then the curd is carefully hand ladled into molds, then drained and lightly sprinkled with ash. The cheese is then aged for about 10 days, long enough for the rind to start to develop its wrinkly, brain-like creases which is 'Geotrichum', a mold used to neutralize or de-acidify the cheese surface. Each Bonne Bouche is then carefully packaged into its own individual little wooden crate where it can continue to age for 1 to 2 months.

Bonne Bouche is a small disc shaped wheel approximately 7 cm (2.5 in.) in diameter and 2 cm (3/4 in.) in height, weighing around 120 grams (4 oz.). What is striking about Bonne Bouche at first glance is its distinctive soft charcoal-grey wrinkled rind. It has a mild pungent aroma with hints of hay and wet caves. The rich and creamy white coloured paste has a sweet lemony mild flavour with hints of mushrooms and pepper. Bonne Bouche is characteristic of a true chèvre; it becomes softer and more piquant as it ages.

Bonne Bouche pairs nicely with dark chocolate and a dry white wine such as Sauvignon Blanc or Pinot Grigio or a California Riesling.

Vermont Creamery (formerly known as Vermont Butter and Cheese Company) was created in 1984 by Allison Hooper and Bob Reese. Today with a staff of more than 40, the creamery produces a variety of fresh and aged dairy products. For the Creamery's goat-milk products, goats' milk is sourced from a network of approximately 20 family goat farms who provide milk that have met the highest standards of purity.  Vermont Creamery produces fresh goat cheese, goat milk feta, fresh Crottin as well as other lovely chèvres like Bonne Bouche; Coupole, Bijou and the mixed-milk Cremont.

For Vermont Creamery’s cows-milk products; crème fraîche, cultured butter, mascarpone, and quark the cows-milk is sourced from Vermont’s St. Albans Cooperative Creamery.

www.vermontcreamery.com/

Le Chèvre Noir

Le Chèvre Noir is an excellent pasteurized goat-milk cheddar that was created by cheesemaker Louise Lefebvre in 1988 for Fromagerie Tournevent in Chesterville, Quebec. It was introduced to the market as an aged cheddar in 1989. Fromagerie Tournevant, a goat dairy was started in 1976 by Lucie Chartier and René Marceau. The Fromagerie Tournevent has been operated under Damafro for the past several years; they in turn have recently been acquired by the Agropur cooperative.

What distinguishes this cheddar Le Chèvre Noir at first glance is the beautiful snow-white colour of its paste that is emphasized by the contrast of its outer black wax coating. It has a firm and crumbly texture just like real aged cheddar with its crunchy protein crystals. Chevre Noir has a sharp taste with a bit of tang, but it is balanced out by the creamy texture of the cheese. Chevre Noir reveals many flavours; butter, nuts and a wonderful lingering finish of caramel with a pinch of salt.

Le Chèvre Noir is produced in different size formats and also available in different stages of aging from 1, 2 or 3 years. My favourite version of Chèvre Noir has been aged for 3 years; I find it has just that extra little bit of zing.

Like all aged cheddars, Chevre Noir should be served rather cool. Long exposure to dry air causes its fat to evacuate to the edges. Le Chèvre Noir is ideal served with fruits and nuts accompanied with a full-bodied white, a rich red wine, a Port or premium beer.

http://www.damafro.ca/prod_chevre-noir.html

http://www.lagrandefamille.ca/prod_chevre-noir.html

Frittata

Frittata is an egg-based Italian dish similar to an omelette but with added ingredients such as cheese, meat and vegetables. The word "frittata" is derived from fritta and roughly translates to "egg-cake". It is also very similar to the Spanish 'tortilla de patatas', which is a thick egg omelette made with potatoes and onions.

The difference between a frittata and a traditional omelette is the frittata is served open-faced like an egg-pizza. It is not folded over like an omelette to enclose its contents, but rather it is either turned over or even baked in the oven. A frittata always contains additional ingredients that are cooked in the skillet and combined with the raw egg mixture, rather than being laid over the nearly-cooked egg mixture before it is folded as in an omelette. Also, a frittata is cooked over a very low heat, slower than an omelette and is usually also baked for several minutes or grilled briefly to set the top layer. Unlike an omelette which is served whole, a frittata is served divided into sliced wedges and can be served hot, warm, at room temperature or even cold.

The range of possible ingredients for a frittata is limitless; from broccoli, potatoes, zucchinis, onions, asparagus, mushrooms, leeks, peppers, spinach, etc. A frittata is quite the versatile dish as it can be served for breakfast, lunch or for dinner accompanied with a salad.

A frittata is also an excellent quick meal, as long as you have a few vegetables and any cheese on hand. It's also a great way to use up leftovers, from cooked pasta to any cooked or raw veggies to throw together in a skillet and you have a frittata on the table in 20-30 minutes.

One frittata makes roughly six servings.  Don't worry the leftover frittata is nearly as good as when it's straight from the oven. Many people actually believe that the flavour of a frittata improves as it sits. 


Below is a recipe for a potato, onion, asparagus frittata using one of Quebec's finest little artisan goat-milk cheese, the Chèvre À Ma Manière. I love it. Hope you like it.

Chèvre À Ma Manière, Potato & Asparagus Frittata Recipe

-  2 tablespoons olive oil

- 1 pound of potatoes (peeled and cut into 1/4-to-1/2-inch cubes)

- 1 small onion, or more to taste, chopped

- 1 pound asparagus, trimmed and cut into 2-inch pieces

-  4 to 6 eggs (depending on how many servings you need, or if you prefer more veggies than egg)

- 1 Chèvre À Ma Manière cut into small cubed pieces (if substituting with another cheese you can use 1/2 cup to 1 cup of grated cheese)

- Salt and freshly ground black pepper to taste

- For additional flavour to your frittata you can add fresh herbs or spices. Either chopped fresh basil, parsley, rosemary, turmeric or tarragon can be added to your vegetables when cooking.

Instructions:

Preheat oven to 350 degrees F. Coat a 10-inch heavy ovenproof skillet, preferably non-stick or cast-iron, generously with oil, about 1 to 2 tablespoons. It is recommended to use a cast-iron pan or an oven-safe non-stick skillet. If you are using a stainless steel pan, you'll need extra oil to make sure the eggs don't stick to the pan, but remember it must be oven safe.

Peel potatoes and cut them into 1/4-to-1/2-inch cubes.

Heat the olive oil in a skillet over medium heat; cook and stir the cubed potatoes in the hot oil until the potatoes begin to brown lightly, about 10 - 12 minutes. Add your onions and cook another 4 more minutes. Season the frittata with salt, pepper and herbs. Add the asparagus and continue cooking until the asparagus is tender, another 5 to 7 minutes;

If you're in a rush you may want to shred your potatoes instead of cutting them in cubes, to save time on cooking the potatoes in the skillet. Or you can also save time by boiling your potatoes.(Put the diced potatoes in a pot, cover with cold water, about an inch above the top of the potatoes. Cook over medium-low heat, until the potatoes are tender but not falling apart, 5 to 7 minutes; drain and pat dry. If using boiled potatoes you will add the cooked potatoes to your frittata only after any uncooked veggies that you include have been cooked. Add potatoes, stirring occasionally, until the potatoes begin to brown slightly, cook about 4 minutes more in the skillet.) You will be saving time but your potatoes will be missing that little crispy crunch.

Whisk together eggs, salt, pepper, herbs or spices (optional) in a large bowl. Eggs for frittata should be beaten vigorously to incorporate more air than traditional omelettes, to allow a deeper filling and a fluffier result.

Evenly pour the egg mixture over the vegetable mixture in the skillet. Cook, over medium heat, tilting the pan and lifting the edges with a spatula to let the uncooked egg flow underneath. Cook 2 to 3 minutes. Reduce heat and cook, covered, until it appears mostly set with a moist center and top. Add cheese to top of frittata and cook covered for 3 to 5 minutes more. 

Remove lid and place the skillet in the pre-heated oven for approx. 5 to 8 minutes. Until the eggs puff and are set in centre and the cheese is golden brown.

Remove from oven and cut in 6 to 8 wedges. Serve straight from the skillet.

Le Moutier

Le Moutier is a ripened, firm, pasteurised goat-milk cheese produced by the monks at Fromagerie de l'Abbaye St-Benoît-du-Lac located on the picturesque lake Memphrémagog in Québec's Eastern Townships.

Le Moutier is a Swiss-type cheese dotted with small openings in the cooked paste. What distinguishes this cheese is its pristine white colour, due to being made with 100% goat-milk. Le Moutier has a firm yet flexible and elastic paste. It has a light springy texture and a delightful sweet goat-milk taste and aroma. Le Moutier cooks well; it melts and browns at high temperature. Le Moutier is an ideal choice to introduce to a child or adult who is new to goat-milk cheese.

Le Moutier is produced in a small round wheel, this firm goat-milk cheese looks identical to St-Benoit cheese, a cow-milk version that the Abbaye St-Benoît also produces.

Le Moutier is appropriately named after the town and abbey located in the Jura Bernois district in the Swiss canton of Bern. 

The Fromagerie de l’Abbaye St-Benoît-du-Lac which is directed by Brother Patrick Flageole, is the only cheese dairy in North America that is run by Benedictine monks. The first cheese created at the Abbey in 1943 was the famed blue Ermite cheese, which is still a celebrated cheese. The Bleu Bénédictin has also picked up several awards, including the Grand Champion in 2000 and the Champion in the blue cheese category in 2002 and 2006. In 2010, Le Moutier won a gold medal in its goat milk category at the World Cheese Awards.

The monks of the Abbaye Saint-Benoît-du-Lac make their living from their cheese-factory, an apple orchard, a cider-factory, a farm and a store where their products are sold.

Le Moutier pairs nicely with a sparkling apple cider from Cidrerie Abbaye Saint-Benoît.

Try Le Moutier cheese in this delicious Onion Soup with Apples  recipe courtesy of Wikibouffe.iga.net.

http://www.fromagescda.com/artisan/Abbaye_St_Benoit

http://www.st-benoit-du-lac.com/

Photo source: http://www.lapresse.ca/

Tomme des Joyeux Fromagers

Tomme des Joyeux Fromagers is a firm, raw goat-milk farmer’s cheese produced by the Chèvrerie Fruit d'une Passion located in Québec's Estrie region.

Tomme des Joyeux Fromagers (which translates into The Happy Cheesemakers Cheese) has a firm, washed rind that is ochre in colour with white brushed highlights. The 2 kg  (4.5 lbs) round wheels of Tomme des Joyeux Fromagers are aged from 60 to 90 days. The wheels are washed in brine, which promotes the establishment of brevibacterium on the rind, giving the orange hue to its crust.

The beautiful ivory-white coloured paste is firm, yet elastic, with small perforations. The cheese has a creamy texture with a well-balanced, long-lasting distinctive flavour with hints of floral and honey and goat milk.

Chèvrerie Fruit d'une Passion is operated by Isabelle Couturier and her partner Alain La Rochelle. Their cheese-making premises and goat farm are located in St. Ludger near the Appalachian foothills between Lac-Mégantic and Saint-Georges de Beauce. At Chèvrerie Fruit d'une Passion all the processes of transforming the milk into cheese are done by hand; mixing the milk, cutting and stirring the curd, molding and brushing and salting the wheels are all done in the traditional manner by hand.

Tomme des Joyeux Fromagers pairs well with a Québec cidre de glace (apple ice-cider). The Chèvrerie Fruit d'une Passion suggests trying slices of the Tomme des Joyeux Fromagers melted over sliced pears that have been braised in maple syrup. Delicious.

http://joyeuxfromagers.wordpress.com/

Crottin de Chavignol

Crottin de Chavignol (also known as simply Chavignol) is a very popular soft-ripened, raw goat-milk cheese produced in France's Loire Valley. Crottin de Chavignol received its name from the French commune Chavignol, where the cheese was first produced in the 16th century. Crottin de Chavignol received its AOC (Appellation d'Origine Controlée) designation in 1976.

Crottin de Chavignol is a very small goat-milk cheese that can be enjoyed at various stages of maturity. When it is young, 2-4 weeks old, it measures about 2.5 cm (1 inch) in height and 5 cm (2 inches) in diameter and weights 115 grams (4 oz). At this young stage of life, it has an ivory-coloured rind with a distinctive crinkly surface due to natural yeast and geotrichum bacteria. The white cream coloured, uncooked, unpressed paste is compact yet soft, with a lovely creamy, nutty taste. 

Crottin de Chavignol is an ideal cheese as it can be enjoyed during its various stages of maturity; from a couple of weeks to 4 or more months producing a range of very different flavors. As the cheese ripens, the paste becomes crumbly, then turns dryer and more brittle and as the rind becomes dryer and rougher it also changes in colour from golden to a bluish gray colour, it also shrinks down in size to 40 grams (1.5 oz). As Chavignol matures, it turns into a much richer cheese, with a more pronounced flavour that is more robust, but never sours.

Crottin de Chavignol cheese is produced with the raw milk of the Alpine goat.

Crottin de Chavignol is a nice addition to any cheese platter but it is perfect when warmed or grilled and served over a salad. Crottin de Chavignol pairs beautifully with a white wine from the Vallée de la Loire such as a Sancerre or a sparkling Chenin Blanc or a Pouilly Fumé.

http://www.crottindechavignol.fr/

Alpine Goat Photo Source: www.wikipedia.org

Le Tournevent

Le Tournevent is a fresh, soft, unripened, pasteurized goat-milk cheese produced by Fromagerie Tournevent operated by Damafro located in Saint-Damase in the Montérégie region of Quebec.

Le Tournevent has a gentle, sweet smell of goat's milk, a smooth texture and a mild tart flavour characteristic of goat's milk cheese.

Le Tournevent is a wonderful chèvre frais with only 20% fat content. It is ideal to add to salads as it is crumbly when cold. If you prefer a creamy, spreadable, goat cheese then let it air at room temperature for a smooth texture. Le Tournevent is also available as an ash-covered goat cheese. Le Tournevent is a versatile cheese, you can crumble it on salads, steamed veggies or pizzas or you can simply spread it on bread or bagels or mix it into omelets, quiches or soufflés.

Le Tournevent pairs well with a Pino Grigio or a Pouilly Fumé. 

Fromagerie Tournevent specializes in goat milk products. They also produce Feta cheese, Les Médaillons, Le Biquet and the award winning Chèvre Noir which is an excellent aged goat-milk cheddar.

http://www.damafro.ca/prod_tournevent.html

Petit Pavé Le Mellois

Petit Pavé Le Mellois is a delightful, small, soft, handmade goat-milk cheese from Poitou-Charentes, an area of France known for its butter and goat cheeses.

Petit Pavé Le Mellois is shaped into a small 5 cm (2") square, hence the name Pavé which represents a small paving stone. Le Petit Pavé weights 110 g (3.8 oz) and is made of raw goat milk. Le Petit Pavé has a fresh aroma of goat milk with accompanied notes of hay. The ivory coloured outside rind is dotted with small blue spots and the bright white paste is smooth and lusciously soft.

Le Petit Pavé can be appreciated at various stages of ripeness; when it is young, soft and fresh, when it is half dry and starts to develop slightly acidic notes and when it has ripened into a dryer, nuttier, more complex, sharper bite.

Le Petit Pavé is produced by Hélène Servant at Fromagerie Des Gors located in Melle, a commune in the department of Deux-Sèvres. The craftsmanship of the Fromagerie which has been established since the 1980’s is firmly anchored in the tradition of the region. Fromagerie des Gors uses the milk from goats that are grazing in Exoudun and in Sepvretin in Deux-Sèvres. 

As well as producing this Petit Pavé the Fromagerie des Gors produce other chèvres such as; the Chabichou du Poitou AOC/AOP, Briquette, Mothais sur Feuille and they also produce an organic Mothais sur Feuille.

Petit Pavé Le Mellois pairs wonderfully with a French white wine such as Sancerre or Pouilly-Fumé or a red Haut-Poitou Gamay.

In some regions of France you have wine routes, Poitou-Charentes have a 'Route du Chabichou et des fromages de chèvre'; a 200 km route intended to discover the land of goat cheeses and their history with stops at dairies, cheesemakers, ranchers and farmers. Visit: Route du Chabichou

Photo source:

http://routeduchabichou.fr/les-haltes-de-la-route/les-artisans-fromagers/article/fromagerie-des-gors

Le Lingot

Le Lingot is a delicious raw goat-milk cheese from a small dairy Co-operative Les Gariottes in Alvignac in the former province of Quercy, in the French Midi-Pyrénées.

Le Lingot has a distinctive bar-shape similar to a gold ingot, weighing 200 g (7 oz.). Le Lingot becomes increasingly creamy as it ages and its flavours become more intense.

Le Lingot has a lovely golden speckled, damp, wrinkly, natural rind with a smooth creamy white paste. Lingot is a flavourful cheese; it has the familiar tanginess of goat cheese with a nutty, piquant flavour, slightly earthy and a pleasant, salty tingle on the tongue to finish.

Le Lingot pairs nicely with more fruity red wines like a Burgundy or a Cote de Beaune.

Le Lingot is a beautiful chèvre that is handmade with the highest quality goat-milk, with no additives or preservatives.

Perle

Perle is a cute semi-soft, bloomy rind, organic goat milk cheese from Domaine de Courval located in Waterville in the Estrie region of Québec.

Domaine de Courval is operated by couple Raynald Hébert and Laurie Goodhart. Before settling in Waterville, Québec in 2007 this couple had already perfected their cheesemaking skills at Nettle Meadow, one of the first micro-dairies in the state of New York.

Domaine de Courval is one of the few certified organic goat-milk farms in Québec. This artisanal Fromagerie creates delicate, fresh and aged goat cheeses. They produce five different flavours of fresh goat cheese and cream cheese and two types of refined goat cheese; Kunik a sumptuous triple cream and Perle.

Perle is a small 70 g (2.5 oz) little chèvre measuring approximately 5 cm (2") in diameter and 4 cm (1.25") in height. It has a pearl-white coloured bloomy rind and a cream coloured semi-soft paste. The white mold rind is firm yet melds well with the slightly tangy, creamy, pure goat milk flavoured paste with lingering hints of mushroom. Perle is an excellent introduction to the world of goat cheese.

http://www.produitsdelaferme.com/fr/entreprises_produits/domaine_courval.php

Photo source: www.tourismecoaticook.qc.ca

P'tit Sainte Maure

The Fromagerie Poitou Chèvre  who produce the P'tit Sainte Maure is located in the small sixth century village of Mothe Saint Héray, situated along the Sèvre River in the heart of southern Poitou, in the west of France.

In 1897 the local farmers of the area got together to create a cooperative dairy they called La Laiterie Coopérative de la Mothe. During the twentieth century, the dairy specialized in cheese production, especially in the production of goat cheese.

In 1996, the Fromagerie Poitou Chèvre took over the management of the dairy and focused on the traditional manufacturing of goat cheese like the Chabichou du Poitou and Mothais sur Feuille.

The P'tit Sainte Maure is one of the newest additions of cheese produced at the Fromagerie Poitou Chèvre. It is a small version of the classic goat cheese Sainte Maure. It is a 170 g (6 ounce) log-shaped pasteurised goat milk cheese.

P'tit Sainte Maure is made with either an ash covered mouldy rind or a cream coloured bloomy ripened rind with a lovely soft white paste. The P'tit Sainte Maure cheese has a buttery and smooth texture with a nutty and slight tart flavour emerging from the edible rind.

The P'tit Sainte Maure pairs nicely with many white wines such as a Sauvignon Blanc or a Sancerre.

Photo source: http://www.poitou-chevre.com

Ibores

Ibores is a firm raw goat-milk cheese from the ruggedly beautiful region of Extremadura in the province of Cáceres in the southwest part of Spain.

Ibores cheese has a Denomination of Origin protection; it is made exclusively from whole, raw milk from goats of the Serrana, Verata, Retinta breeds and their crossbreeds. Ibores cheese is matured a minimum of 60 days, some wheels labeled 'Artisanal" are aged at least 100 days.

Ibores comes in a small 1.2 kg (2 lbs.) flat cylindrical wheel measuring 15 cm (6") across and approximately 9 cm (3.5") high. It has a striking orange-ochre colour rind that has been rubbed with pimentón (paprika) and a dense ivory colour paste with a few small crevices.

Ibores has a buttery and moist texture with a pleasant creamy taste on the palate. Ibores is slightly acidic and a moderately piquant flavour with a lovely goat-milk lingering tangy finish.

Ibores pairs nicely with an oaky flavoured Spanish red wine from Rioja.

http://www.quesoibores.org

Le Chevrot

Le Chevrot is an exquisite goat-milk cheese made in France's Vallée de La Loire.

Le Chevrot is produced by Sèvre et Belle, a small co-op created and run by people in the village of Celles-sur-Belle in the Poitou-Charentes region in western France. Through the 100 years Sèvre et Belle have been making goat cheese, they has remained faithful to tradition while constantly adapting to advances in technology. 

Le Chevrot is a small 5 cm (2") high 200 g (7 oz) goat-milk cheese that is produced in both raw and pasteurised milk versions. This chèvre is a "living" cheese, meaning the cheese continues to ripen when it is kept refrigerated at a temperature of 4-6°C.  When Le Chevrot is young it is soft, creamy and mild then as the cheese matures it becomes dryer and firmer and the characteristic goat taste is increased to perfection. A younger Chevrot pairs nicely with white wine and a more mature Chevrot is well appreciated with a bolder red.

Sèvre et Belle dairy also produces award winning barrel-churned butter and other goat milk cheeses among them Cabridoux and Le Chèvre d'Or.

http://www.coop-sevrebelle.fr/