| COEUR DE CHEVRE |
 Description:
Coeur de chevre cheese
is made from raw "poitevine" goat milk, "poitevine" being a particular breed of
goats. The herds roam and feed on the rich grasses of the Gatinais. This area
is also famous for another gastronomic delight the delicious apples known under
the name La Reine (Queen) des Reinettes. The colour of this cheese ranges from
pure white to white sprinkled with a soft blue mould. The Coeur de
Chèvre has the particularity of being wrapped in a chestnut leaf. This
is a tradition of the Poitou region, but as far as we know there is no legend
attached to this custom.
Texture:
The texture of the pate is smooth,
and sticks to the palate before deliciously melting in the mouth.
Taste:
The taste is light
with no sourness, with a slightly salty after-taste. During the maturing period
this cheese develops a taste of cave mixed with goat milk. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
150 g |
| Affinage |
 |
1 to 5 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
