Charolais

There are more than just cattle in the Charolais, the birthplace of the famous meat-producing Charolaise breed! Goats also thrive here. Contrary to what one might think, Charolais is a lactic cheese made with raw goat’s milk. It obtained a registered designation of origin (AOC) in 2010. The cheese is produced in the bocage of the area around Charolles in Saône-et-Loire. The geographic area of the designation stretches over nearly 260 townships where milk is produced, and where cheese is manufactured and matured. This is one of the largest lactic goat’s cheeses, with a weight varying from 8.8 to 10.5 oz. It is matured for a minimum of two weeks.

The rind goes from beige/ivory to bluish when it blooms. Bluish spots principally made up of Penicillium  can appear as the cheese matures. Its paste is white, dense, very homogenous and smooth. It can become brittle with a prolonged maturation period. This cheese never becomes creamy, but it dries out with time.

A firm yet fine texture that melts in the mouth. An aroma varying from mineral mustiness to straw, including goaty notes that are sometimes accompanied by hazelnut flavors. The tastes are well balanced between salty and tangy.