Coeur de chevre, meaning heart of goat, is a cheese made from the milk of “poitevine” breed of goats. It is an artisanal, soft-ripened, unpasteurised cheese from the dazzling Quercy region of southwestern France where the herds roam freely on the rich grasses of the Gatinais.
The cheese hand-molded in the shape of a heart is left to ripen in the cellars for 7 days. It can be consumed after 12-15 days of ageing but if left for a few months, the flavours will become more intense. The cheese exhibits a succulent, creamy consistency and has a bloomy, edible rind. Wrapped in chestnut leaf, it reflects a pale white colour with a soft blue mould. It can be served with a Sparkling White Wine or light, fruity red wine such as Beaujolais.
Other French cheeses: