Goat cheese matured to a delicate bloomy rind; bright, fresh, and cultured.
Small bloomy-rind goat cheese from Loire Valley affineur Rodolphe Le Meunier. Lactic, citrusy, mushroomy finish. 80g format. Order online.
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Pepino is a small pasteurized goat's milk cheese from Rodolphe Le Meunier, the celebrated affineur out of the Loire Valley in France. Le Meunier is one of the most decorated maturation houses in the country, and these little 80g pucks show off what he does best, taking a young chèvre and giving it just enough age to develop a thin, downy bloomy rind without losing the freshness of the milk.
The paste is soft and lactic, a little chalky right at the core when young, slowly softening into something smoother and creamier as it ripens from the outside in. Bright, citrusy goat's milk tang up front, with a gentle mushroomy lift coming off the bloomy rind. The finish is clean and short, leaving a soft cultured-cream sweetness behind. None of the barnyard punch you sometimes get from older goat cheeses, this one stays elegant and delicate the whole way through.
At 80 grams, it's a single-serving format, the kind of cheese meant to be eaten in one sitting at room temperature with a piece of fruit and a glass of something dry and white. Just because it's mild doesn't mean it's not flavorful.
Soft and yielding under the knife, with a delicate bloomy rind giving way to a smooth, slightly chalky lactic core that softens as it ripens.
Gentle and elegant. Fresh goat's milk tang up front, a soft mushroomy lift from the rind, none of the barnyard punch you'd expect from a longer-aged chèvre.
Clean, short finish. The lactic tang fades quickly and leaves a faint cultured-cream sweetness on the tongue.
Bright lactic character up front, like fresh cultured cream with a citrusy goat-milk tang. The dominant note.
Not a nutty cheese. Too young and too lactic for any browned-butter or hazelnut notes to develop.
A light mushroomy whisper from the bloomy rind, more white-button than forest floor.
No piquancy. Soft, mellow, no peppery back-end.
Bloomy rind
Thin, downy white bloomy rind that adds a gentle mushroomy lift and a touch of salt. Fully edible and integral to the cheese.
Pepino stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Loire Valley whites are the natural partner, echoing the cheese's own region and lifting the lactic tang. A dry sparkling works for the same reason.
A drizzle of light honey or a piece of ripe fruit plays off the lactic tang without overwhelming the cheese's delicate profile.
Video represents style and type of cheese - may not be an exact match in all cases.
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Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
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“A finisher, not a farmer — Rodolphe selects young wheels from farmhouse producers across France and ages them in his Touraine caves to a precise point, treating affinage as the final, decisive act of cheesemaking.”
Cave aging and finishing of farmhouse wheels sourced across France — Roquefort, Comté, Epoisses, goat cheeses — with hand-brushed, hand-turned, and brine- or marc-washed rinds.
Carefully packaged and shipped from our Beverly Hills shop.
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