Creamy chèvre from Périgord with sour-cream tang and zero barnyard funk.
Wrinkly bloomy-rind goat cheese from the Périgord, with a fudgy paste and bright sour-cream tang. Award-winning French chèvre. Order online.
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This is Chèvrefeuille, a pasteurized goat's milk cheese from the Fromagerie Chèvrefeuille in Saint-Cyprien, right in the heart of the Périgord in southwest France. It's one of those small-format chèvres that does a lot with very little, a wrinkly bloomy rind wrapped around a paste that's somewhere between creamy and fudgy depending on how ripe the wheel is when you get to it.
The rind is that classic geotrichum wrinkle, soft and a little mushroomy, and it ripens the cheese from the outside in. Younger wheels stay a touch chalky in the center with a creamy line under the rind, riper ones go almost fully smooth and fudgy across the paste. Flavor is gentle and bright, sour cream and fresh bread dough up front, a clean lactic tang in the middle, and a soft finish that doesn't push any goaty funk. It's a polished, award-winning chèvre that reads as elegant rather than rustic.
This is the kind of goat cheese to reach for when you want the tang without the barnyard, and it's perfectly ripe right now.
Creamy and soft under a delicate wrinkly bloomy rind, with a fudgy, slightly dense paste that yields to the knife and softens further at room temperature.
Gentle goaty character without any barnyard funk, leaning toward fresh dairy and bread dough rather than a sharp lactic bite.
A clean tangy finish with a soft sour-cream pull that hangs on the palate for a beat before fading.
Bright sour-cream tang up front, yogurty and clean, the kind of fresh-milk note that defines a well-made French chèvre.
Not a nutty cheese — the youth and bloomy rind keep it in fresh-dairy territory rather than brown-butter territory.
A whisper of mushroomy character from the wrinkly geotrichum rind, gentle and clean rather than forest-floor heavy.
No piquant heat — this is a soft, mellow chèvre with no peppery bite.
Bloomy rind
The wrinkly geotrichum bloomy rind adds a soft mushroomy lift and a touch of yeasty bread-dough character that balances the lactic tang of the paste.
Chèvrefeuille stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Crisp Loire whites and dry sparkling wines mirror the lactic tang and cut through the fudgy paste without overwhelming the delicate goaty character.
A drizzle of light honey or a spoon of fruit preserve plays sweet against the sour-cream tang, while fresh fruit echoes the bright dairy notes.
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Packed cold for overnight delivery.
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