Randy Chandler
France is the largest producer of pure goat cheeses in the world, with 3000 producers and 60 dairies crafting over 265 million pounds of goat cheese each year. French goat cheese, or chèvre, is produced in eight regions: Poitou-Charentes, Centre-Val de Loire, Bourgogne, Rhône-Alpes, Provence-Alpes-Côte d’Azur, Languedoc-Roussillon, Midi-Pyrénées, and Aquitaine. The Loire River Valley is particularly renowned for its goat cheese, with 70% of France's chèvre crafted in the region.
| Characteristics | Values |
|---|---|
| Number of producers | 3,000 |
| Number of dairies | 60 |
| Annual production | Over 265 million pounds |
| Goat herd size | 1,381,000 goats |
| Export percentage | 27% |
| Region | Loire River Valley |
| Number of unique varieties | 14 |
| PDO-labelled cheeses | Pélardon, Chevrotin |
| Exported regions | Northern Europe, America |
| Popular varieties | Crottin de Chavignol, Tomme de Chevre Aydius, La Bouyguette, Trèfle du Perche, Valencay, Selles-sur-cher |
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What You'll Learn
French goat cheese is produced in eight regions
French goat cheese, or chèvre, is produced in eight regions of France, all south of the Loire River. The eight regions are Poitou-Charentes, Centre-Val de Loire, Bourgogne, Rhône-Alpes, Provence-Alpes-Côte d’Azur, Languedoc-Roussillon, Midi-Pyrénées, and Aquitaine. The Loire River Valley is particularly important for goat cheese production, with 70% of France's goat cheese crafted in the Loire. The farmers of the Loire Valley have, over a millennium, built up a chèvre empire, with countless generations refining their techniques and producing a wide variety of cheeses.
The different regions produce a variety of goat cheeses, from spreadable and young to flaky and aged. For example, Pélardon, a complex cheese with nutty and floral notes, has been produced in Languedoc-Roussillon for over 2,000 years. In the mountains of Languedoc, the goats graze on wild herbs, flowers, pine and juniper needles, and oak and chestnut leaves, which gives Pélardon its distinctive flavour. Another example is Crottin de Chavignol, a rustic, tangy, and sharp cheese from Berry in the Loire Valley. As it ages, it becomes drier and increasingly intense, taking on a gamy flavour.
French goat cheeses come in a variety of shapes and are made using different methods. For example, La Bouyguette is a slender, oblong goat cheese produced in the Tarn region in southern France. Its unusual shape is formed by hand, and it is then wrapped in linen and aged for three weeks. In contrast, Les Chèvr’apéros Chèvrerie des Daines Haute-Savoie are tiny medallions that are fresh yet firm and crumbly.
French goat cheeses are also exported around the world, with 27% being sent to Northern Europe and America.
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70% of France's goat cheese is crafted in the Loire Valley
France is the largest producer of pure goat cheeses in the world, with 3000 producers and 60 dairies producing over 265 million pounds of goat cheese each year. French farmers manage the third-largest goat herd in Europe, with 1,381,000 goats. Fourteen French goat cheeses have the PDO (Product Designation of Origin) label, ensuring that the Chèvre has been made in a strictly designated geographical area using only local milk and traditional production techniques.
French goat cheese, or Chèvre, has been produced in eight regions: Poitou-Charentes; Centre-Val de Loire; Bourgogne; Rhône-Alpes; Provence-Alpes-Côte d’Azur; Languedoc-Roussillon; Midi-Pyrénées; and Aquitaine. All of these regions are south of the Loire River, where the geography, climate, and tradition dictate the many varieties of cheeses crafted there.
The Loire River Valley is particularly significant when it comes to crafting goat cheese. Over a millennium, farmers in this region built up a Chèvre empire; 70% of France’s goat cheese is crafted in the Loire. The cheesemaking process starts with impeccable quality fresh milk. Starter cultures are added to raw or pasteurized goat’s milk, and rennet begins the gradual coagulation of the milk over one to two days. The solid curd is usually drained through a cloth and is made up of caseins (large molecules of milk proteins) and fat.
The Loire Valley is known for producing rustic, tangy, and sharp goat cheeses. One example is Crottin de Chavignol from Berry, which becomes drier and increasingly intense with age, taking on a gamy flavor. Another popular goat cheese produced in the Loire Valley is La Bouyguette, a slender, oblong-shaped cheese produced at la Fromagerie Ségalafrom in the Tarn département.
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French goat cheese varieties
France is the largest producer of pure goat cheeses in the world, with 3000 producers and 60 dairies producing over 265 million pounds of goat cheese each year. French farmers manage the third-largest goat herd in Europe, with 1,381,000 goats. Fourteen French goat cheeses have the PDO (Product Designation of Origin) label, ensuring that the Chèvre has been made in a strictly designated geographical area using only local milk and traditional production techniques.
French Chèvre has been produced in eight regions south of the Loire River: Poitou-Charentes, Centre-Val de Loire, Bourgogne, Rhône-Alpes, Provence-Alpes-Côte d’Azur, Languedoc-Roussillon, Midi-Pyrénées, and Aquitaine. The geography, climate, and tradition dictate the many varieties of cheeses crafted in each region.
Some popular varieties of French goat cheese include:
- Crottin de Chavignol: From Berry, in the Loire Valley, this rustic little round of cheese has a tangy, sharp flavor. It becomes drier and increasingly intense with age, taking on a gamy flavor.
- Tomme de Chevre Aydius: From the village of Aydius in the Béarnaise Pyrénées region of France, this cheese is made in the style of sweet, smooth sheep’s milk wheels.
- La Bouyguette: This slender, oblong goat cheese is produced at la Fromagerie Ségalafrom, located in the Tarn département in the south of France. The cheese is made from milk collected at 6 local farms where the goats graze on the sweet grasses and flowers in the hills north of the city of Albi. It is unpasteurized and has a grassy aroma and an airy, fluffy texture. The flavor is mild, with hints of clover, citrus, and fresh milk.
- Pélardon: This cheese has been made in the Languedoc-Roussillon region for over 2,000 years and was a favorite of the ancient Romans. The goats graze on a diverse diet of wild herbs, flowers, pine and juniper needles, and oak and chestnut leaves. It is complex, offering nutty and floral notes with hints of yeast and rich butter.
- Selles-sur-cher: This cheese may be easier to find outside of France.
- Valencay
- Banon cheese
- Bûcherondin
- Chèvre d’Argental
- Tomme de Chèvre
- Bleu de Chèvre
- Florette: This blue-grey ash-covered pyramid is certified AOC (Appellation d’origine contrôlée), which only 14 French goat cheeses have been awarded.
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French Alpine goat breed
French Alpine goats, also known as Purebred Alpine in America and Chamoisée des Alpes or Chèvres des Savoie in France, are a breed of goat that originated in the Alps. They are hardy, agile, and adaptable, thriving in dry, mountainous terrain and coping with a wide range of temperatures. This breed was brought to the United States from France in the 19th century, specifically in 1922, and was selected for greater uniformity, size, and production compared to the goats originally brought from Switzerland to France.
French Alpine goats are known for their high milk yield, which has led to them becoming the most popular milk goat breed in France. They are used for dairy production, and excess males are often slaughtered for meat or used as pack goats if trained from an early age. The breed is characterised by a straight face and a preference for chestnut colour with black extremities in France. While no distinct colour has been established, they can range from pure white to various shades of grey, brown, black, red, and more. Both sexes typically have short hair, although males tend to have a long beard and a roach of long hair along the spine.
French Alpine goats are well-suited to hot and cold dry climates but are susceptible to internal parasites, foot rot, and respiratory disease in damp conditions. They require plenty of slowly digestible carbohydrates, fibre, and protein in their diet, especially during lactation, to maintain good body condition. The high milk yield comes at a cost, as these goats need high-quality feed and vigilant care.
French Alpine goats have contributed to France's prominent position in goat cheese production. France has the third-largest goat herd in Europe, with 1,381,000 goats, and is the largest producer of pure goat cheeses in the world. French goat cheese, or Chèvre, is crafted in eight regions south of the Loire River, including the Loire Valley, Poitou-Charentes, and Languedoc-Roussillon. The Loire Valley, in particular, produces 70% of France's goat cheese, with farmers refining their techniques over centuries.
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French goat cheese for Passover and Easter
French goat cheese, or chèvre, is a diverse culinary delight, ranging from spreadable and young to flaky and aged. It is the largest producer of pure goat cheeses in the world, with 3000 producers and 60 dairies crafting over 265 million pounds of goat cheese each year. 70% of France's goat cheese is crafted in the Loire Valley, where the goats graze on the sweet grasses and flowers in the hills.
French goat cheese is a perfect addition to your Easter or Passover cheese board. As the weather gets warmer, it's time to put away the heavy, cold-weather classics and bring out the fresh goat cheeses. La Bouyguette, a slender, oblong goat cheese produced in southern France, is a great option to start with. Its grassy aroma and airy, fluffy texture, reminiscent of whipped cream cheese, pair well with a sprig of rosemary. Following this, you can try the Trèfle du Perche, a four-leaf clover-shaped cheese with a thin rind of blue-grey ash and a rich, creamy interior. Its flavours range from fresh milk and hazelnuts to peppery and salty, depending on its age. Finally, you can finish with the Pélardon, a complex cheese with nutty and floral notes and hints of yeast and rich butter.
If you're unable to find these cheeses, you can ask your cheesemonger for other French goat cheeses such as the Selles-sur-cher and Valencay. To complete your cheese board, add some green grapes, strawberries, and hazelnuts for a mix of sweetness, crispness, and nuttiness. A drizzle of rosemary honey will also accentuate the herbal notes in the cheese. For a drink, a glass of fruity, dry rosé will complement these young cheeses well.
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Frequently asked questions
French goat cheese, or Chèvre, is produced in eight regions: Poitou-Charentes, Centre-Val de Loire, Bourgogne, Rhône-Alpes, Provence-Alpes-Côte d’Azur, Languedoc-Roussillon, Midi-Pyrénées, and Aquitaine.
There are several types of goat cheese in France, including Chevre, Pélardon, Crottin de Chavignol, Tomme de Chevre Aydius, and Chevrotin.
There are many great goat cheeses in France, and it is hard to choose one as the best. However, some popular varieties include Crottin de Chavignol, Tomme de Chevre Aydius, and Chevrotin.
French goat cheese is made from goat's milk.
