Each cheese is made with raw, unpasteurised milk from the Alpine goats, who are easily recognised by their thick brown coats and can be found grazing amidst the Loire countryside. The cheese can be eaten very fresh when the taste is light and lemony or left for 3 to 4 weeks when the taste deepens and matures leaving a strong goaty taste in the mouth.
Such is the versatility of these cheeses that they can be crumbled into salads and summer dishes or can be grilled on top of rustic French bread and drizzled with Truffle oil or a tomato salsa; an excellent daytime snack. A fruit chutney or jelly makes a great accompaniment to these cheeses and a Charcoal biscuit really lifts the taste to another level.
For best results remove from the fridge no more than 30 minutes before the tasting.