Types of Goat Cheese

Coming from the market-town of Banon, just north of Aix in southern France, Banon is a soft unpasteurised cheese made from goat's milk. Granted AOC status in 2003, Banon is a very old, traditional cheese said to date back to the Gallo-Roman era.

Bucheron is a type of goat cheese with a tangy flavor. The soft spreadable cheese is sold in logs covered with black ash. Bucheron is a French cheese that pairs well with Pears, Apples, Grapes.

Many artisanal cheeses are produced only in specific regions to ensure quality and standardization. Here in this case, Chabichou du Poitou is manufactured on a small area in the Poitou, Berry and Perigord regions of France. Made with whole fresh goat’s milk, the cheese won Appellation d'Origine Contrôlée (AOC) in 1990 guaranteeing the authenticity of the produce.

Crottin de Chavignol cheese originates from Loire, Chavignol in France. It is produced from raw milk of the alpine goats which can be easily recognized by their brown thick coats. It is one of those rarest cheeses that can be eaten at various stages of its maturity.

Garrotxa pairs well with crusty country bread, nuts and is best served with white wines such as a Catalonian Priorat, Pinot Gris, Verdejo, or Chardonnay. Garrotxa is a traditional goat's milk cheese produced in the Garrotxa area of Catalonia in Northern Spain.

© Regulatory Council Queso Majorero PDO/Spanish Goat Cheese Majorero PDO Cheese made from milk from goats of the Majorera breed, sometimes mixed with sheep´s milk, and ripened for a minimum of eight days.

Picodon de Chevre is a goat’s milk cheese produced in the mountains of Ardeche and Drome regions of France. Since 1983, it is protected by the award of Appellation d'Origine Contrôlée (AOC) status, which requires the cheese be made only in the area extending from the Canton of Bariac in the Gard to Valreas in Vaucluse.

Sainte Maure is one of the classic cheeses from France. While it is made from raw or pasteurised milk of goat, it is produced mainly in Loire Valley in middle France. This buttery and smooth cheese with little acidic flavour emerges drier, denser and with a fine grey-blue edible rind.

This cheese comes in two types: the one coated with wood ash and produced on farms is called Valençay Fermier while the other coated with vegetable ash and made in dairies or industries is called Valençay Laitier. Valençay is an unpasteurised goats-milk cheese.