Sainte-Maure de Touraine

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  Cabécou

  Cabécou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. It has a thin striped rind and after 2 weeks its crust grows blue mold changing its taste.
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  Chaubier

  Chaubier is a type of mild, pasteurized French cheese made from half goat's milk and half cow's milk, with an acquired flavor.
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  Chabichou

  Chabichou (also known as Chabichou du Poitou) is a traditional soft, unpasteurized, natural-rind French goat cheese (or Chèvre) with a firm and creamy texture. Chabichou is aged for 10 to 20 days. The legend of Chabichou goes back to 732, at the time of the defeat of the Saracens in the area, in...
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  Selles-sur-Cher

  Selles-sur-Cher is a French goats'-milk cheese made in the Centre region of France. Its name is derived from the commune of Selles-sur-Cher in the Loir-et-Cher department where it was first made in the 19th century. The cheese is sold in small cylindrical units, around 8 cm in diameter at the base ...
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  Chèvre cheese

  Goat cheese, or chèvre (from the French for goat), is cheese made out of the milk of goats. Although cow's milk and goat's milk have similar overall fat contents, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the...
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  Rocamadour

  Rocamadour is a French cheese from the regions of Périgord and Quercy. It takes its name from the commune of Rocamadour in the département of Lot. It has benefited from an Appellation d'origine contrôlée (AOC) since 1996. Rocamadour comes from cheese family called Cabécou. It is a very young goats...
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  Banon

  Banon is a French cheese made in the region around the town of Banon in Provence, south-east France. Also known as Banon à la feuille, it is an unpasteurized cheese made from goat's milk and is circular in shape, around 7 cm in diameter and 2.5 cm in height, and weighing around 100 g. This pungent...

• Couronne Lochoise

  Couronne lochoise is a soft and creamy raw goat's milk cheese originating in the farmlands of the Loches area of Touraine in the Loire Valley, France. Its name literally translates to "Crown of Loches", which references its doughnut shape. Its texture and taste resembles that of buttered pastry.

• Rigotte de Condrieu

  The rigotte de Condrieu is a type of cheese made with goat's milk which originates in the Lyonnaise region of France and is named after the town of Condrieu.

• Pouligny Saint-Pierre

  Pouligny-saint-pierre is a French goats'-milk cheese made in the Indre department of central France. Its name is derived from the commune of Pouligny-Saint-Pierre in the Indre department where it was first made in the 18th century. The cheese is distinctive, being pyramidal in shape and golden...