Goat's cheese - not at all bitchy
Picandou: small cheese cheeses from France's truffle region, Périgord. They are made from raw milk and have 45 percent fat. The fresh goat's cheese is soft and snow-white. In the air it begins to ripen, resulting in a thin, slightly yellow, slightly wavy bark. Ripened Picandou is offered as "affiné" and becomes creamier during ripening. The mild Picandou tastes warm and cold.
Goats Role: a soft cheese with white noble mushroom, sometimes also in herbs rolled. At the cheese counter slices are cut from the big roll, the small version of about 200 grams is usually packaged. Usually it has 45 percent fat, the low-fat version 30. Its center is mostly solid, towards the edge of the cheese is always softer, as it matures from the outside inwards. It is mild and tastes cold or melted, for example on pizza or in sauces.
Crottin de Chavignol: The small Crottins have been around since the 16th century, they are reminiscent of oil lamps in their shape, French "crottins", hence the name. Only Chavignol cheeses in the Loire Valley are allowed to carry the suffix "de Chavignol", which is also AOC-protected (AOC stands for the Appellation d'Origine Contrôlée controlled in France.) The young cheese has a firm, creamy dough and a During ripening, the dough becomes friable, the bark begins to mold blue, green, black or gray, but it still remains edible! The Crottin has a characteristic goat flavor, nutty and slightly sourish, especially well baked on a green salad ,
Sainte-Maure: The roll-shaped soft cheese is available with and without ash layer around it. A special feature is the Sainte-Maure de Touraine with the straw in the middle. He too is an AOCKäse. The Sainte-Maure has 45 percent fat and tastes slightly mushroom-like with a typical, yet subtle goat flavor.
Chabichou or Chabis: a cone-shaped, hand-made soft cheese, sometimes with a layer of ash. It ripens in a damp cellar for at least ten days, giving it its characteristic goat cheese flavor. Longer matured cheeses get a white or blue-green mold layer and taste stronger. The hallmark of a genuine Chabichou du Poitou, which is AOC-protected, is its initials CDP on the bottom. It has been around since the 8th century.
Goat Brie: He is the "bitchy", so to speak? Brother of the normal Brie. It consists only of goat's milk, but as goat and cow's milk are very similar in composition, the cheeses have a similar consistency. The taste of goat's brie or even the smaller goat's camembert is always quite mild and slightly nutty.
Goat cheese: It is available in various shapes, such as pyramids, thalers or in the bowl for painting. It tastes very mild and slightly acidic, because it is produced only with lactic acid bacteria, ie without the use of rennet, and packed immediately. This prevents a ripening. The cream cheese is pure, with a layer of ash or as a "confectionery" available, small portions are filled with various spices such as herbs, pepper or chopped cranberries or wrapped.
