Lingot du berger

1. History

The Lingot du Berger has been produced for three generations at Ferme Linol in Lachapelle-Auzac, Lot. Current brothers Jean-Louis and Claude Linol continue the family tradition, transforming milk from their herd of about 500 goats into artisanal cheeses. They blend traditional methods with modern techniques for quality[1][4].

2. Physical characteristics

This farm cheese made from raw goat's milk has a white to ivory color with a slightly striated rind. It features a soft paste and natural crust, giving it a rustic, authentic look. Shaped like a lingot, it reflects simple artisanal production[1][4].

3. Taste profile

Fresh, the Lingot du Berger develops lactic aromas and delicate caprine flavors. When aged, it offers a fine, pronounced yet not overpowering taste with subtle goat notes. Tasters describe it as excellent, even pairing well with zucchini clafoutis[1][5].

4. Production zone and period

Produced exclusively at Ferme Linol in Lachapelle-Auzac, Lot department, near Brive-la-Gaillarde. Production relies on local goat farming with hay and grains grown by the family. It occurs year-round, typical of farm goat cheeses[1][4][7].

5. Certification

The Lingot du Berger is labeled Bleu Blanc Cœur, ensuring omega-3 rich feed for goats through pastures and forages. It is a raw milk farm cheese without AOP or AOC status. This certification highlights its ecological and quality commitment[5].