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Goat’s Milk Cheese hard France including Corsica
Bethmale Chèvre
Goat’s Milk Cheese soft France including Corsica
Anneau du Vic Bilh
A fragile wheel that depends on the seasons for its flavour; sharp in spring, herbal and floral in summer, rich and sweet in autumn, wild and sharp in winter
Banon
Dipped in Eau de Vie, sprinkled with pepper and preserved in chestnut leaves to create a plump, golden cheese
Besace
Clean floral notes with a crumbly texture
Bonde en Gâtine
Its wrinkled rind is coated in natural ash and it has a lightly fruity tang that lends to finer white wines
Bouchon Frais
The perfect snacking cheese with a thin, natural rind and light, fudgy texture
Bouton d’Oc
Distinguished by its tiny pyramid shape, this is a great aperitif cheese that partners with crisp white wines
Brie de Chèvre
Like a traditional bloomy crusted cheese, but tasting fruity and tangy with full goaty flavours
Briquette
Melting away at the edges, this is fresh and nutty when young then ages to a sweeter, richer flavour
Cabécou du Rocamadour
Velvety with a full, rich taste that makes for great aperitif tastings
Casinca
Washed with brine, there are natural elements from the wild Corsican region imbued in this goat’s milk cheese
Cathare
Historic in appearance thanks to the Cathare ash cross, it is best enjoyed as fresh as possible
Chabichou
A traditional cheese with a lovely aromatic rind that becomes sweeter and crumblier as it matures and dries out
Charolais
Sophisticated in taste and slightly dry with patchy grey, blue and white natural moulds from Burgundy
Chevrotin des Aravis
Rich and floral with a pleasant goaty aroma
Cœur Poitevin
Heart shaped creamy cheese with natural rind and leaf motif that is rich and tangy with a fudgy texture
Crottin Pic de Bigorre
From the Pays Basque, it is mousse-like with a lovely, nutty earthiness
Fleur de Chèvre
Wrapped in leaves and delicately salted with Fleur de Sel from the Ile de Ré
Lingot Saint Nicholas
An ingot of pure goat’s milk with a flaky, fudgy texture and a wrinkled rind that brings a scented herbal essence
Earthy and floral with a rubbed and washed rind, this suits blond beers and most red or white wines
Cosne de Port Aubry
Smooth, but with a nutty and dense taste, this cheese benefits from a unique position between the Cher and Loire rivers and mineral deposits
Crottin de Chavignol
A flattened ball of crumbly cheese decorated in natural blue- grey moulds that suits wines of its Loire homeland
Le Chadu
Almost fudgy in texture, Le Chadu is dusted in fine charcoal and almost flakes apart when sliced
Tomme d’Aydius
Relatively new to cheeseboards, wild flowers and herbs imbue this Pyrenees variety with delicious, natural tangs
Tomme de Cléon au Jurançon
Benefiting from elements of the Pays Nantais and the Pyrenees, this semi hard and floral perfumed cheese is perfect as a dessert cheese, particularly after seafood
Italy
Capretta di Toscano
Best younger as the gently earthy flavours should be more pronounced than the sharper tones
Caprino Sardo
Sharp, strident and tangy, this is wonderful shaved over pasta or with fruit
Caprino Staggionato al Caprone
Rubbed with olive oil and cinders, an aroma of dry grasses shines through
Truffle cheese
Semi hard with blooming moulds, it is great as a sole ingredient or added to light, aromatic dishes
Spain & Portugal
Garrotxa
The texture is close and crumbly with a moist sweetness and light goaty flavour that is complimented by hints of rosemary and thyme
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