Goat Cheese

Photo credit: Quinn Dombrowski

Photo credit: Quinn Dombrowski

As the name suggests, goat cheese is made from goat’s milk. In the family of goat cheeses are the Chabichou the Crottin de Chavignol, fresh Goat, the Picodon the Pouligny-Saint-Pierre, Sainte-Maure, Selles-sur-Cher, Valençay, and many more. As reported here, springtime is a particularly good time for tasting goat cheese, since the goats have once more returned to pasture after the winter cold has passed. Below are the goat cheeses covered here. Stay tuned, as more are added to the list.

Photo credit: Shutter_Lover

Chèvre Frais

There are different kinds of fresh cheeses mainly made from cow’s milk. Today we will look at a cheese made from goat’s milk: chèvre frais. In Corsica, these are called Broccio or Brocciu (and may also be produced from ewe’s milk – brebis frais). This […]

Quark cheese, served with crackers, avocado & smoked meat.
Photo credit: Laurel F


During several years in Germany, I discovered a cheese that looked like a kind of French cheese, but was finer than the traditional white cheese that I knew in France. The Germans call it Quark cheese (pronounced Kvark). At one time, I found some in Canada, […]

Bouq Émissaire

Bouq Émissaire

This trademark name, Bouq Émissaire, is a play on bouc émissaire, the French term for scapegoat. Bouq Émissaire is an unpasteurized goat’s milk cheese. It is a semi-soft, bloomy-rind, formed into a 1kg wheel, covered with vegetable ash that gives the crust a grayish look. It is aged […]

Grey Owl Cheese

Grey Owl

Grey Owl is a delicious, bloomy rind goat cheese with dark vegetable ash on the rind, giving its dramatic, deep grey color. It is made by the Fromagerie Le Détour, in Témiscouata-sur-le-lac, Québec. The Globe and Mail wrote about this delectable cheese in 2009, describing […]

Photo credit: chèvre qui saoûrit

Fresh Cheeses

This is probably the ancestor of all the cheeses that we know today. It is believed that the origin of cheese dates back to the Sumerian farmers at the dawn of agriculture. These early farmers noticed very quickly that when milk was exposed left at […]

Selles-sur-Cher Chèvre


This is a soft cheese made from goat’s milk with a hazelnut flavor. Its shape is like a small flat disk weighing 150g. After of refining period of 3-weeks in a dry cellar it is good for consumption. The best time of consumption is from […]

Banon. Photo Credit: Joselu Blanco.


Banon cheese has been consumed since Roman times. Legend has it that the Roman emperor Antoninus Pius died of indigestion from eating too much Banon. It was appreciated in the Middle Ages and closer to us in time, Jules Verne loved to savour this cheese. Banon […]

Crottin de Chavignol

Crottin de Chavignol

  Crottin de Chavignol is a small goat cheese (50g) manufactured in Berry (Sancerre wine country). This small cheese takes its name from the humorous spirit of French farmers, because it is in the shape of donkey or mule dung (crottin). Unfortunately, fame of this cheese […]



    Pouligny-Saint-Pierre is a goat cheese, distinctly recognizable due to its pyramid shape. As usual, this cheese has a story or legend attached to it. It is said this cheese was first made in the XVIII century in the village of Pouligny-Saint-Pierre in the Central France. […]