Ash-dusted goat cheese pyramid with a bright yeasty tang that deepens with time.
Fresh French goat cheese in the classic ashed pyramid shape from Jacquin in Poitou-Charentes. Yeasty, tangy, fudgy young, earthier as it ripens.
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A fresh goat's milk cheese from Jacquin in Poitou-Charentes, hand-molded into the classic truncated pyramid and dusted with vegetable ash. Young, the paste is dense and a little chalky, with a bright yeasty tang and a fudgy pull under the knife. Give it a week or two in a cool spot and it starts to do something special: a silky cream line sets just under the ashed rind, while the interior stays smooth and firm, and the flavor pushes into earthier, vegetal goat notes with a slightly pungent tang on the finish. This is a version of the Pouligny-Saint-Pierre pyramid, and it holds up to its predecessor admirably, the ash both protecting the young paste and helping the rind bloom into its many-colored coat.
Soft and dense, with a chalky, fudgy paste when young that softens into a silky cream line just under the ashed rind as it ripens.
Bright goaty tang up front, yeasty and clean, with earthier notes pulling through as the rind sets in.
A slightly pungent goaty tang lingers on the back of the palate, clean and citrusy rather than sharp.
Very milky and yogurty, with the fresh cultured-cream character you get from young goat cheese.
Not a nutty cheese in its young form; the profile is lactic and clean, not toasted or brown-buttered.
Earthy, vegetal goat notes come forward as the ash rind matures, in the direction of forest floor rather than barnyard.
Gentle on the palate with no piquant bite, just a soft tang on the finish.
Ash rind
The vegetable-ash coating tastes faintly mineral and mushroomy, and as the cheese ripens a thin bloomy rind sets over the ash, adding a soft, yeasty note that frames the fresh goat paste inside.
Pyramide de Chèvre stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Loire whites like Sancerre and Pouilly-Fumé are made from the same terroir and lift the goaty lactic tang without fighting the ash.
A drizzle of acacia honey softens the tang on the front and lets the fresh cream character read through, while fresh figs echo the earthy sweetness the rind develops as it ripens.
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