French goat cheeses | Selection Very Gourmand

French goat cheeses fascinate by their diversity of shapes, textures and aromas. From the small dry puck and biting to the delicate ash log, each region tells a story of terroir and know-how. If you live out of France, they are also a simple way to bring to your table a real piece of French gastronomy.
In this guide, we offer you a tour of France Gourmand around the Crottin, Saint Moure, Pladingon and some other inescapable goats. The idea is simple: help you choose the best French goat cheeses depending on the regions, your tastes and use in cooking or on a tray.

Tour de France French goat cheeses: Crottin, Sainte-Maure, Palardon...

Reading time: ~ 13 min

1. Understanding French goat cheeses
2. Center Val de Loire: The Kingdom of Crottin and Saint Maure
3. Cévennes and Garrigue: the character of the palardon and southern goats
4. West and massive central: other stages of your Tour de France Caprin
5. Compare Crottin, Sainte Maure and Palaron at a glance
6. Compose a French goat cheese tray
7. Buy well and keep your French goats when you are out of France
8. In summary: a trip through French goat cheeses

Understanding French goat cheeses

The role of appellations and terroir

Many great French goats have a protected designation of origin. It ensures that cheese is produced in a precise area, according to strict rules of manufacture and refining. Crottin de Chavignol, Saint Maure de Touraine and Palardon are part of these goat cheeses with a strong identity of terroir. The climate, local flora, milk and cheese gestures give each cheese a clean personality.
For you, restaurateur or particular based in Europe, these appellations are real quality landmarks. They ensure controlled origin and a constancy of taste, essential to build a regular card or plateau.

Fresh, half dry, refined: how to read labels

• Fresh goat or very young: fonding texture, lacted taste, acidulated, very soft.
• Half dry or mid-refined goat: farm dough, crust in formation, hazelnut aromas and cream.
• Moved or dry goat: dense texture, more marked taste, undergrowth notes, hay, sometimes leather.

This progression is particularly interesting for the Crottin de Chavignol and the palardon whose taste changes clearly according to ripening.

Center Val de Loire: The Kingdom of Crottin and Saint Maure

The groves, wine hills and a temperate climate offer ideal conditions for Caprin farming in this region.

Crottin de Chavignol: the small classic that changes with age

Young: white and supple paste, sweet and slightly tangy taste, ideal in salad or country bread. More refined: flower crust, firmer dough, nut and hay aromas. Very refined: dryer and powerful, perfect grated on a gratin or tasted at the end of meal.
In restoration, the same dung can therefore be at different stages of a menu. The white wines of Sancerre or Pouilly smoked form the classical accord.

Sainte Maure de Touraine: the great ash log

Easily recognizable by its log and stem straw marked by the name of the appellation, it marries milky softness, light acidity and fine nut note. Its texture remains supple without being flowing.

Practical uses: sliced on a grilled toast with a honey net; in salad with young shoots and nuts; In fine washers au gratin on vegetables or a salt pie. Its consensual profile makes it an excellent choice for an international clientele.

Cévennes and Garrigue: the character of the palardon and southern goats

Pellardon: The iccitanie iccital goat

Young: very melting, sweet and slightly acidic flavor.
More refined: garrigue plants aromas, animal tip, firmer texture.
A dry white wine of Languedoc or a gourmet rosé will highlight its dry plants. It also accompanies grilled vegetables, fresh figs or mountain honey.

Other southern goats to explore

Banon of the Pays de Forcalquier, Garrigue's farmers' small paletters ... associate a well-refined palaron with a softer goat of the same Mediterranean basin creates a real taste path.

West and massive central: other stages of your Tour de France Caprin

In the west, the Poitou's chabichou or some goat pucks offer fine textures and delicate tastes, perfect for learn. In the Southwest and the Massif Central, creamy or drier goats add aromatic depth without the power of a very refined palaron. For a professional buyer, these references complete a basis of known classics and some confidential nuggets.

Compare Crottin, Sainte Maure and Palaron at a glance

Compose a French goat cheese tray

To seduce guests or customers, offer a nichest gustatory trip to the most powerful: start with a fresh goat cheese, continue with a Sainte Maure or a young croittin, finish with a palardon or a dry and refined goat. Offer several breads, dried fruits, nuts and discreet honey; Possically add fig jam or onions. To expand selection beyond goats, explore the range Very Gourmand available on their dedicated page.

Buy well and keep your French goats when you are out of France

Choose a trusted partner

Opt for an actor who gets free from recognized homes in reference markets (such as Rungis), offers adapted refrigerated packaging and quickly pounds in Europe (24 to 48 hours) to limit changes in temperature. This is the commitment made by Very Gourmand which brings together more than 2,000 produces of the french soil.

Conservation and service tricks

Store your goats in the least cold part of the refrigerator, preferably in a dedicated box. Take them out about 30 minutes before tasting so they release their aromas. Prefer special cheese paper rather than a plastic film to prevent them from drying out.

FAQ on French goat cheeses

What are the main French goat cheeses to discover?

Among the most famous French goat cheeses, we find the Crottin of Chavignol, the Sainte Maure de Touraine, the palardon, the Chabichou of the Poitou or some small farmers pucks in the south. Each has a specific aromatic profile, more or less powerful according to its refining. Associate them on the same tray allows to propose a real taste trip.

How to compose a Balanced French Goat Cheese Tray?

For a harmonious plateau, alternate fresh cheeses, half-dry and refined, playing on different regions. Start with the sweetest goats, then climb in intensity with more marked French goat cheeses like the well-refined palaron. Add various breads, dried fruits and a discreet honey to showcase their aromas without masking them.

How to keep the French goat cheeses after purchase?

French goat cheeses preferably keep in the least cold refrigerator, ideally in a dedicated and wrapped in a cheese paper. Avoid plastic film, which promotes strong moisture and odor. Remember to release them thirty minutes before the service to fully reveal their texture and aromas.

In summary: a trip through French goat cheeses

Crottins and Saint Maure from the center Val de Loire to the Garrigue Pladingons and Goats, France offers an exceptional pallet of tastes and textures. Alternatively regions, refining and chords, compose tasting paths adapted to an international clientele. To discover other partner cheese factories, consult, for example, the lINCET cheese factory page then explore the entire offer Very Gourmand.