The origins of this cheese date back to at least the eighth century. Its production now is connected to Poitou, a region of the Loire Valley and France's primary area for goat breeding. These mild cheeses are rubbed with salt and allowed to age 10 days to 3 weeks. Younger versions are soft and moist, with the older ones getting a bit firmer and crumbly.
Complimented well by a glass of Sauvignon Blanc, and Domenico's Pomodori Secchi on a crusty baguette, or all by it's lonesome.
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Poitou-Charentes, France
