Brique de Chèvre

This goat’s cheese was inspired by the closely related « brique du Forez » (made with cow’s and goat’s milk); but this type is manufactured all over France and can be pasteurized, dairy, small-scale or industrial, and can have somewhat variable dimensions, while maintaining its brick-like shape. Its minimum maturation period is generally seven days.
This is an ideal cheese for the cheese platter, but it can also be used in cookery.

Dairies, Lactalis, Eurial

The thin, ivory-colored rind is covered with a thin felted bloom. The soft, smooth paste very quickly becomes creamy with maturation.

This cheese has a fresh, light taste when it is enjoyed young, which is often the case, but it can become more distinctive with age.