Milk: Raw goat's milk
Animal breed: Alpine, Saanen, Poitevine
Size of cheese: 6.5cm at base
Location: Indre, Centre
Season: All year
We work with three small farms for our Pouligny. The recipe uses starter cultures made from matured raw milk which are added to the evenings milking in order to pre-ripen it before the morning milk of the next day is added. The mixture is coagulated the following day before being moulded into its distinctive pyramid shape. Pouligny has a dense centre with light, clean and sweetly milky flavours which mellow into an umami, tomato passata-scented breakdown as the cheeses mature.