Barbeillon

Barbeillon is a traditional cheese that’s produced in Sassay (Val de Loire). The cheese is made from raw goat’s milk. It’s usually left to age from 3 to 5 weeks in humid cellars. Underneath its thin ashy and bloomy rind, the texture is soft and dense, but over time it becomes runny and silky.

The aromas are reminiscent of fresh milk and hay, while the flavors are fresh, goaty, mild, slightly salty, and herbaceous. It’s recommended to pair this cheese with a white wine from Touraine.