Chabichou du Poitou
Unpasteurized goat milk
Various producers

This aged chèvre is one of France’s classic Loire cheeses, with a history extending back over one thousand years. Depending on its maturity and aging environment, Chabichou du Poitou can develop grey-blue surface molds or a thicker white bloomy coating. Either way, the rind protects the interior, allowing it to develop peppery and herbal nuances.

Chèvre d'Or
Unpasteurized goat milk
Various producers

An aged chèvre with a crinkly soft ivory rind and a dense, full flavoured white heart, Chèvre d’Or is for people who enjoy a frankly “goaty”cheese. Small portions are delicious with asparagus or chicory salad, or heated on baguette toasts.

Crottin de Chavignol
Unpasteurized goat milk
Various producers

One of the many little chèvres of France, Crottin de Chavignol, and other tiny cheeses like it, has been made in the Loire valley for over one thousand years. Enjoyable young, tart and chalky, as well as older, fruity, nutty and smooth, Crottin de Chavignol is a classic choice for cheese lovers. Its traditional match is with flinty, crisp Sancerre wine.

Époisses
Unpasteurized cow milk
Various producers

An iconic washed rind cheese, Époisses is powerfully scented, soft-to-runny, and can sometimes deter people with its frank, leathery, animal aromas. Once past the lips, Époisses is spicy, earthy, salty and rich, but not nearly as potent as one might expect. Serve to fellow aficionados with a glass of Old World Pinot Noir.