French, Goat milk, Firm texture cheese
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Chabichou du Poitou
Not For Sale - for Informational Purposes Only
Chabichou du Poitou is named for the diminutive word for goat in the Poitevin dialect of the upper Loire Valley. This little drum-shaped French gourmet cheese is best bought during the summer and early fall. However, the creamery-made pasteurized versions of Chabichou du Poitou, the version we sell, are also very good and widely available throughout the year.
Chabichou du Poitou has a natural beige rind which occasionally develops a little blue mottling as it ripens. The white paste is firm and chewy when Chabichou du Poitou is young, but ripens to a moist, almost spreadable, texture. The taste moves from mild and sweet to a much more nutty and piquant flavor when Chabichou du Poitou is old...
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Selles-sur-Cher
Your price:
$9.97
Selles-sur-Cher A.O.C. is a French gourmet cheese. The Loire valley is home to this little goat's-milk cheese from the village of Selles-sur-Cher near Orleans. It is one of the any local village goat cheeses in the area but is distinguished by the fact that it is always coated in black ash.
Produced in tiny discs, the cheese has a very white paste in contrast to its black surround. The paste is firm yet soft and moist when it is young. The flavor is mild and nutty. As the cheese matures it develops a soft blue mold under the ash and the paste hardens and sharpens in flavor. Similar cheeses are Pouligny-St Pierre and Valençay....
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Valencay
Your Price:
$19.65
Valençay A.O.C. is a French gourmet cheese; a truncated pyramid that looks good on a cheese tray. According to French legend, Napoleon admired it too and this cheese's peculiar shape is his doing. Valençay was originally a true pyramid with a pointed top. But after a losing campaign in Egypt, Napoleon grew angry at the sight of this pyramid-shaped cheese and chopped off its top with his sword.
The Valençay is made by allowing the curd to drain in a mould, it is then removed and covered with salted charcoal ash and allowed to ripen for about 4 to 5 weeks. During this period the rind of the Valençay will thicken slightly and acquire blue marks.
The taste of this gourmet cheese is mellow and ...
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