Parthenay cendré

1. History

Parthenay cendré is a traditional cheese from the town of Parthenay in Deux-Sèvres, Nouvelle-Aquitaine. It embodies the cheesemaking expertise of Poitou, produced by artisans like Fromagère de la Revalière who collect fresh milk daily from local goat farmers. Traditionally, the ash on its rind comes from burned plant matter, an ancestral practice to protect the cheese from insects and regulate humidity during aging.

2. Physical characteristics

This raw goat's milk cheese has a soft, fine, and creamy paste with a pearly white color. Its rind is thin, blue-gray to black, covered in vegetable ash and sometimes aged on a chestnut leaf, giving a firm yet creamy texture. Averaging 180 g with 32% fat, it is about 10 cm in diameter and ages for at least 10 days, up to 2 months.

3. Taste profile

On the palate, Parthenay cendré delivers mild, balanced flavors with a light goaty note and a touch of minerality from the ash. Aromas evolve to undergrowth, hazelnut, and dry grass hints, enhanced by chestnut leaf aging. Its intensity is bold yet pleasant, perfect for goat cheese enthusiasts.

4. Production zone and period

Primarily produced in Deux-Sèvres department around Parthenay, and adjacent Poitou areas. Milk is collected daily in spring and summer, optimal for goats. Best tasting from spring to fall when flavors are most expressive.

5. Certification

Parthenay cendré has no AOP, AOC, or IGP certification, remaining an artisanal farm product. It represents Deux-Sèvres terroir without official labeling. Production follows local traditions without European regulatory constraints.