Milk: Raw goats milk
Location: Loire, France
Emmanuel & Marguerite Melet (who also make our Crottin de Chavignol) make Cosne de Port Aubry from the milk of their 500 Alpine goats in the Sancerre region. As a starter culture, they use whey from a previous day’s production which propagates the indigenous, natural flora of their milk & creates a complex flavour. The curd sets over 2 days. Exceptional milk quality is needed to make this possible. Cosnes is a slightly fluffier textured cheese than its denser sibling, Crottin de Chavignol but shares the bright citric acidity, rich yeasty brioche, mushroom & butter flavours and a delicately floral aftertaste.