French Goat Cheeses

Buche de Chevre is a French cheese originating from the Poitou-Charentes region. Made from goat's milk, this soft cheese has a white color, bloomy rind, and a creamy, flaky texture. The flavors are tangy, earthy, and slightly sweet. The c... READ MORE

Selles-sur-Cher is a soft cheese made from full-fat goat's milk, dusted with wood ash to develop a unique rind with strong mineral notes. It is produced in Western Sologne including the Cher region in France. The word 'Selles' refers to t... READ MORE

Chavignol is a small cheese made from raw goat's milk that must weigh at least 60 grams. Its color is white or ivory and it has a dense, moist texture with a thin, moldy rind on the outside. The flavor of Chavignol is full, slightly nutty... READ MORE

Brocciu is a cheese that can be fresh or matured, made on Corsica island from goat's or sheep's milk and whey. It can act as a lactose-free replacement for the Italian Ricotta cheese. It has a smooth, creamy and crumbly texture and its f... READ MORE

Hailing from the Loire Valley in France, Bûcheron is a traditional cheese made from goat's milk. Interestingly, it was the first French goat cheese that was exported to the United States. Bûcheron has an ivor... READ MORE

Coeur de Chevre is a French cheese made from raw milk of the poitevine goat breed. It's easily recognizable by its heart shape, which is left to ripen in cellars for 7 days after it's been molded by hand. The aromas are fresh and... READ MORE

Cathare is a French cheese originating from the region of Languedoc-Roussillon. It is made from raw goat’s milk which is curdled, placed into molds, dried, then salted. The cheese matures from 2 to 4 weeks and is characterized by it... READ MORE

Picodon is a small, round cheese made from goat's milk, with a minimum weight of 60 grams, produced in the Ardéche and Drôme regions in France. Its rind is thin, with yellow or white mold speckled with blue on the exterior. T... READ MORE

Tomme de chèvre is a traditional cheese hailing from Savoie. The cheese is made from raw goat's milk. Underneath its bloomy rind, the texture is creamy, pliable, and smooth. The aromas are pungent, barnyardy, earthy, and goaty, whi... READ MORE

Bleu de chèvre is a traditional cheese hailing from Auvergne. This blue cheese is made from pasteurized or raw goat's milk. The rind is covered with ash, and underneath it the texture is soft and supple, with pockets of blue mold t... READ MORE

Cabécou is a soft French cheese originating from the Midi-Pyrénées region. It is made from goat’s milk. Before it is wrapped in chestnut leaves and left to mature, the cheese is dipped in plum brandy and sprinkl... READ MORE

Bouton de culotte is a traditional cheese originating from the Mâconnais and Haut-Beaujolais areas in Burgundy. This tiny (30-40 grams) cheese is made with raw goat's milk, and it's aged for about 2 months. It was originally made by... READ MORE

Rocamadour is a small, flat, very soft cheese made from raw goat's milk. The cheese has a natural edible rind. It's named after the village of Rocamadour in the French region of Lot. The cheese matures for about 15 days, but it can be lef... READ MORE

Coeur de Touraine (lit. the heart of Touraine) is a heart-shaped French cheese made with raw goat's milk. Apart from being distinguishable by its shape, it can also be easily recognized by its aromatic ash-covered edible rind. The cheese ... READ MORE

Bûchette basilou is a traditional cheese that’s produced in Saint-Julien-sur-Sarthe, Orne, Normandy. The cheese comes in the shape of a log, and it’s made from raw goat’s milk. It’s usually left to age for at least 10... READ MORE

Fleur de Sologne is a traditional cheese originating from the Sologne area in the Loire valley. The cheese is small and flower-shaped, made from raw goat's milk. It's usually left to age from 10 to 15 days before consumption. Underneath i... READ MORE

Crottin du Morvan is a traditional cheese originating from Yonne. The cheese is made from raw goat’s milk and it’s sold in a plastic bell. The name refers to the Morvan nature park in Burgundy. Underneath its wrinkly natural rind, the ... READ MORE

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 text... READ MORE

Chevrotin is a mold-pressed cheese made from goat's milk in the region of Haute-Savoie in France. It has a fine white rind and is packaged with a thin sheet of spruce boards on its base that can be removed. The boards allow the cheese to ... READ MORE

Chabichou du Poitou is a soft cheese made from full-fat goat's milk, with a characteristic appearance - it is shaped like a small cone called bonde, and it has a thin, wrinkled, white-grayish rind. It usually matures for 10-14 da... READ MORE

Aumonière de l'Ecaillon is a traditional cheese produced in the city of Vendegies-sur-Ecaillon. The cheese is made from raw goat’s milk, and it’s left to age for at least three weeks before consumption. It’s shaped like a ... READ MORE

Mothais-sur-Feuille is a traditional cheese hailing from the Poitou-Charentes region. The cheese is made from raw goat's milk since the 19th century, and it's usually left to age for 2 weeks before consumption. Underneath its bloomy rind, the text... READ MORE

Sainte-Maure de Touraine is a soft cheese made of full-fat goat's milk unusually shaped like a log, weighing about 250 grams. The cheese was made since the 19th century under the name Sainte-Maure in the Tours region in France. I... READ MORE

Pouligny-Saint-Pierre is a traditional cheese with a natural rind made from goat's milk in the French region of Indre. It is the first goat cheese with a protected status in France. Visually impressive, it comes in the shape of a pyramid ... READ MORE

Valençay is a soft cheese with an unusual visual appearance, made from goat's milk in the French regions of Cher, Indre, Indre-et-Loire and Loir-et-Cher. It is shaped like a pyramid with its top cut off, and according to a legend, ... READ MORE

Pélardon is a small, soft cheese with a thin, wrinkled, moldy rind made from unpasteurized goat's milk in the regions of Aude, Gard, Hérault and Lozére in France. It has an ivory-white body and its texture is even and... READ MORE

Montrachet is a French cheese originating from the Burgundy area, where it's made by only one cheesemaker in Saint-Gengoux-le-National. The cheese is made from raw goat's milk and it's left to age for at least 4 weeks. The rind is wrapped... READ MORE

Rigotte de Condrieu is a small, soft cheese made from raw goat's milk in the French region of Rhône-Alpes. Its name comes from the word rigot, meaning 'small stream', and the city of Condrieu near Lyon. Its flavor develops ... READ MORE

Brousse de Rove is a French cheese originating from the region of Provence-Alpes-Côte d'Azur. The cheese is made with raw goat's milk. It is named after a village where the cheese was first produced. Brousse de Rove is sold in plast... READ MORE

Banon is a soft cheese made in a traditional way from raw, full-fat goat's milk in the French region of Les Alpes de Haute Provence. On the exterior, the cheese is visually striking, with a wrapping of chestnut leaves held together with natural ra... READ MORE

Florette is a French cheese produced by the Guilloteau creamery in the region of Rhone-Alps. The cheese is made with goat's milk and has a characteristical bloomy rind. Although Florette is produced in a few sizes, they are all hexagonal-... READ MORE

Bouton d'oc is a French cheese produced in the region of Midi-Pyrénées. The cheese is made with goat's milk and has a typical shape of a small pear with a straw or a vine branch pierced through its center. The curds are drai... READ MORE

Bougon is a French cheese produced in the Poitou-Charentes region. The cheese is made with goat's milk and has a bloomy rind. Its texture is firm and creamy, the aroma is fresh, while the flavor is acidic, piquant, and herbal. Raw milk is... READ MORE

Sancerre is a hard French cheese made from goat's milk. The cheese can be consumed fresh (minimum of 1 week) or fully matured (3 weeks). It has a natural rind and it's made in the shape of a small log, similar in size to a wine cork. When... READ MORE

Petit Berrichon is an artisan cheese hailing from Berry, France. The cheese is made from pasteurized goat's milk and looks similar to Crottin de Chavignol. Underneath its leaf-wrapped rind, the texture is soft. The cheese is left to age f... READ MORE

Cendré de Niort is a French cheese hailing from the region of Poitou-Charentes. The cheese is made from raw goat's milk and it's usually left to age for 6 weeks before consumption. Underneath its ash-coated rind, the texture is del... READ MORE

Clochette is a French cheese hailing from the region of Poitou-Charentes. The cheese is made from goat's milk and it's usually left to age for 2 to 3 weeks in cellars before consumption. The name of the cheese means little bell, ... READ MORE

Pélardon des Cévennes is a traditional tomme-style cheese originating from Languedoc. The cheese is made from raw goat's milk, and it's available from March to October. The maturation period is 2 to 3 weeks. Underneath its t... READ MORE

Rouelle du Tarn is a French cheese hailing from Tarn. It was first created by a local farmer in 1984. The cheese is made from raw goat's milk and ages for a month. Its distinctive shape is developed by placing the curd into a mold which h... READ MORE

Charolais is a cheese made from unpasteurized goat's milk in the French region of Burgundy. On the interior, it is firm and smooth, with a creamy color, and on the exterior it has a moldy surface once it has ripened enough (a minimum of 1... READ MORE

Mâconnais is a tiny, conical cheese about the size of a shot glass, made from unpasteurised, full-fat goat's milk in the French region of Burgundy, departments of Rhône and Saône et Loire, where the goats graze on pastur... READ MORE

Dôme de Vézelay is a French cheese hailing from the Yonne area of Bourgogne. This fresh cheese is made from raw goat's milk and it's usually left to age for at least 10 days before consumption. Underneath its natural rind, th... READ MORE