The cheese manufacture process for goat cheese is the simplest: first curdle the milk (split of the liquid part and the solid part), draining of the curd cheese, moulding, salting and short maturation. However there are some tiny differences that make each cheese unique! At Quatrehomme, we know our dairy farmers and their products very well, the goat cheese variety is changing from one season to an other in our shop...
A smooth and soft texture, an ashed and slightly creased rind with a distinctive goat flavor.
A mellow cheese made with organic milk. Within a couple of days it will become creamy and even runny!
A passionate family makes carefully this beautiful and dense cheese.
A farmhouse production of quality based in Indre-et-Loire. To enjoy fresh or semi-matured.
We love those goat cheeses made in a tiny farm located up above the lake of Aiguebelette in the Savoie region.
A solid value! The distinctive flavor of fresh goat milk, semi-hard or matured… and sometimes confit for 100 days!