Apérichèvres

Small farmhouse goat's cheese bites from Saône-et-Loire. Ideal as an aperitif, they can be enjoyed fresh, semi-dry or dry, to be eaten in a single bite! Its aroma is both lactic and goaty, with a slightly salty taste and notes of fresh milk. Its texture is dense and slightly crumbly.

Anneau des Gors

Very fine, with a supple paste that can take on a firmer texture. It keeps its melting quality even when the paste has slightly gelled during maturation. On the palate, it is a mild, creamy cheese with a pleasant, delicately fruity milk flavour. Produced in Poitou-Charentes.

Banon de Provence AOP

Banon is a raw-milk goat's cheese, dipped in eau-de-vie and matured in brown chestnut leaves tied with a strand of natural raffia. It is cream or golden-hued, with a creamy paste. A delicate woody flavour blends with the taste of goat.

Basilou Frais

A family business founded in 1980, the Basilou creamery is located in the Perche region, between Mortagne-au-Perche and Alençon. Vincent Lerat raises 380 goats there, and all their milk is made into cheese on the farm. A fresh goat's cheese suited to enhancing all kinds of dishes.

Bouton de Culotte 

Like its "big brother" the Mâconnais, it comes from a time when winegrowers kept only a few goats, needed to maintain the hedges. The tiny amount of milk they produced was only enough for small cheeses, which were kept for several months and eaten dry.

Bouyguette

A fresh goat's cheese from the Tarn, decorated with a sprig of rosemary, typical of the garrigue scrubland, in an elongated shape known as a "navette". It is hand-moulded in a cloth, and after 24 hours it retains the imprint of the fabric's folds on its surface. It can be enjoyed fresh or used in cooking.

Bonde de Gatine

Produced in the Deux-Sèvres, its rind is thin and lightly ashed. During maturation, the white bloom becomes dotted with blue spots. Its fine paste is uniform and tight. Its well-balanced proportions allow slow, extended maturation. On the palate, the goat flavours come through unmistakably.

Briquette des Gors

Made in an artisanal creamery in Melle, in the heart of Poitou, exclusively from local herds that graze on pasture. A neighbour of Chabichou, but brick-shaped, it is delightfully creamy and melting. It also stands up well to longer maturation!

Briquette de l'Argolay

The Domaine de l'Argolay is in the heart of Burgundy, specifically in Saône-et-Loire, the leading department for farmhouse goat's cheese production. The Saanen and Alpine goats are fed mainly on local grass, hay and a non-GMO cereal mix.

Buchette Cendrée

On the palate, it is a creamy, mild cheese with fresh goat flavours and hazelnut notes when young. Extended maturation intensifies its goat flavours while maintaining an exceptional paste texture. Produced in the Orne, in Normandy.

Cabri Blanc

Matured for about two weeks, or even more than six weeks in our cellars. Each maturation brings its own character: when fairly fresh, it has a smooth, melting paste and a delicate taste. With longer maturation, the paste firms up without becoming crumbly, and the flavour becomes more aromatic. Produced in the Deux-Sèvres.

Cabri Cendré

It has a thin, lightly wrinkled ashed rind. Its paste is ivory-coloured with a fine, somewhat tight grain. Its texture is firm and melting on the palate. It has a goaty flavour with a slight hint of salt and gives off a mushroom aroma. Produced in the Deux-Sèvres.

Cabri des Gors

The Mothais has been present in local markets since 1840. Its name comes from the commune of La Mothe-Saint-Héray, in the Deux-Sèvres.

Chabichou du Poitou AOP

It has held AOC status since 1990 and AOP status since 1996. Made with goat's milk from Alpine, Saanen and Poitevine breeds. It can be enjoyed fresh, semi-dry or very dry. Its fine, melting paste is coated in a layer of creamy, delicate cream.

Chevrette du Poitou

Similar to Chabichou, but oval in shape. Delicious and melting, all cream. Creamy white when fresh. With more maturation, its character develops and its smooth paste becomes dense. Its goaty taste intensifies. Produced in the Deux-Sèvres.

Clacbitou

The name Clacbitou comes from the Charolais dialect and means "goat's cheese". A traditional farmhouse cheese, premium quality and multiple award-winner. On the palate, it offers a mild goaty taste that intensifies over time, with woody and lightly nutty notes.

Crottin de Chavignol AOP frais

Crottin de Chavignol is said to take its name from the Berry term "crot", meaning hole. This was the name given to places along riverbanks where women washed their laundry. The clay soil bordering these "crots" was used by the men to make cheese moulds called "crottins".

Crottin de Chavignol AOP affiné

Its flavour is very distinctive, light in spring and more pronounced in autumn. Its rind is thin, with or without white or blue bloom. Its white to ivory paste is uniform, smooth and firm. Crottin de Chavignol has held Protected Designation of Origin status since 1996.

Crottin de Chavignol AOP sec

A major product of the Nièvre, Crottin de Chavignol offers an endless range of flavours depending on its degree of maturation. It also lends itself to many recipes and can be marinated in olive oil for several weeks. Matured for more than 8 weeks for a dry crottin.

Fleur du Japon

This "brick" is distinguished by a Japanese cherry leaf, the sakura, placed at its centre. This edible leaf gives a fruity aroma with notes of morello cherry and almond, while retaining the characteristic aromas of goat's milk. Extended maturation gives it a true gustatory feat.

Gramat

The big brother of the famous Rocamadour, but heavier. Gramat originates in the north of Occitanie, specifically in the Quercy region. It is made on the farm, in the village of Montricoux, in Tarn-et-Garonne.

Pavé Cendré 

The Pavé is made in the same way as Sauvaget de Parthenay, but in a different shape and with a greater weight. When fresh, it keeps a supple, creamy paste. When semi-dry, its paste is firm and melting, with a fine, well-developed hazelnut taste.

Pélardon AOP

Its trace can be found since time immemorial, as shown by the accounts of poets and storytellers. It has been made for centuries in the Languedoc, and particularly in the Cévennes mountains. This goat's cheese must be matured for a minimum of 11 days to qualify for the Pélardon appellation.

Picodon de l'Ardèche AOP BIO

One of the few producers to protect their cheese in organic milk. In Provençal, "Picaoudou" means "little spicy cheese". It is in the arid, hot climate that Picodon draws its delicately fragrant taste. Picodon de l'Ardèche obtained its AOP in 2009.

Preslois BIO

A unique production for Alléosse, from the Ardèche! For lovers of dry, even crumbly goat's cheese. It can only be enjoyed once its paste is firm or even dry after a certain degree of maturation (more than two months of handling). At certain times of year, you can enjoy it at more than 3 months.

Rocamadour AOP

A unique production for Alléosse, from the Ardèche! For lovers of dry, even crumbly goat's cheese. It can only be enjoyed once its paste is firm or even dry after a certain degree of maturation (more than two months of handling). At certain times of year, you can enjoy it at more than 3 months.

Sauvaget de Parthenay

Sauvaget de Parthenay has a fine, creamy paste. Mild and nutty, it is much appreciated for its finesse. It is equally enjoyable dry for those who like it. It reveals more pronounced goat notes with expert maturation. Maturation lasts from one week to several weeks (or months).

Selles-sur-Cher AOP

This round, truncated-cone cheese has a very ancient tradition. Some sources from the late 19th century mention a farmer's wife native to Selles who said her mother had made it before her. Hand-moulded, it is then unmoulded and dusted with charcoal and salt. Labelled in 1975.

Valençay AOP

Its characteristic shape owes to a story in which, during a meal, a pyramid-shaped cheese reminded Napoleon of his defeat in Egypt. Following this incident, his minister had six carefully truncated pyramids sent to Napoleon, foreshadowing the new shape of Valençay goat's cheese.

Roves des Guarrigues

Enjoyed fresh, with a subtle taste of garrigue, the main diet of this breed of goat: the Rove. It delivers aromatic flavours of thyme and lemon. On the palate, it is refreshing, with a lactic touch. An exquisite goat's cheese from spring through summer to early autumn.

Sainte Maure AOP

A heritage cheese of Touraine, mentioned as early as 1841 by Balzac, it is easily recognised by the rye straw placed through its centre to stop the cheese from breaking. Producers now laser-engrave the name of the appellation and the cheesemaker's identification number. Labelled in 1990.

Tour de l'Argolay

On the palate, Tour de l'Argolay offers a goaty taste that intensifies over time, with woody, hazelnut and mushroom notes. Its large size allows better keeping. An exceptional cheese for ageing. Matured for a minimum of 21 days.

Pouligny St-Pierre AOP

Pouligny-Saint-Pierre is produced in the smallest cheese appellation zone, nestled in the heart of the Brenne Regional Nature Park. It has a pyramid shape said to be inspired by the bell tower of the church of Pouligny-Saint-Pierre in the Indre. It is hand-moulded.

Fiancé des Pyrénées

"Finesse, finesse, finesse…" With this obsession in mind, our producer created the Petit Fiancé des Pyrénées in the mid-1990s. The cheese was born above all from his romance with a Québécoise opera singer. A true "gem" of the Ariège.

Trèfle du Perche 

In 1999, a producer had the idea of creating a regional cheese: the Trèfle du Perche. The cheese's name was found after he discovered a clover-shaped earthenware mould in a creamery. It is very good fresh and slightly creamy, or semi-dry or even dry.

Chèvrefeuille

Some of our texts are still being reviewed and checked. You can continue reading by browsing our different slides. In the meantime, we would be delighted to see you on our Facebook and Instagram pages @Alléosse.

Saint Clément BIO

Some of our texts are still being reviewed and checked. You can continue reading by browsing our different slides. In the meantime, we would be delighted to see you on our Facebook and Instagram pages @Alléosse.

Crottin du Vivarais BIO

A unique production for Alléosse. As well as offering sublime landscapes, the Monts d'Ardèche are home to another marvel: their cheeses. From a region rich in flora, this crottin has a tighter paste and more flavour than a Chavignol. It holds the official "mountain product" label.