A cheese with its own museum (La Maison du Munster) is definitely one worth getting to know. Smooth, strong, sweet and spicy, Munster dates back to 7th century Alsace and was made by Benedictine monks who weren’t allowed to eat meat and so wanted something tasty to compensate. (Munster = monastery). It’s matured in caves […]
Chabichou de Poitou
This is one of the really special goat’s cheeses with dense chalky texture and sharp salty taste. Made in the Loire, it dates back to at least the 8th century when the Saracens left their goats after defeat at the Battle of Poitiers. The name Chabichou comes from ‘cheblis’, the Arabic for goat, so this […]
Bûche de Chèvre (Goat’s Log)
This ripened goat’s cheese is delicious creamy, with a sharp tanginess that melts into sweet caramel. The bloomy, chewy and very yummy rind gives way to flakes of cream and a gorgeously soft middle. Made in the Loire from pasteurised goat’s milk, this is one of the most exquisite chevres you will ever taste.