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The
Saône-&-Loire is also France's
leading department for the production
of farm-fresh goat cheeses. Local favourites
go by names like "bouton de culotte"
or "cabrion", but the area is
especially known for its Charolais and
Mâconnais varieties.
The Charolais goat cheese,
currently under review for award of a certified appellation,
is made from raw goat's milk. Its moist
white paste is covered with a creamy bluish
crust and its distinctive shape is tall
and slightly bulging, like
a keg.
The
Mâconnais variety, under review as well for a certified
appellation, is a smaller cheese
also made from raw goat's milk. Featuring
a colour ranging from cream to beige
and sometimes bluish,
this cheese has a clear and delicate crust.
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