Pavé cendré

1. History

The Pavé Cendré, formerly known as Pavé Le Villageois, is a recent creation from the Le Villageois farm in Deux-Sèvres. It follows the tradition of Poitou goat cheeses where ash was originally used to protect cheeses from insects and regulate humidity during aging. This ancestral practice now uses safe, neutral food-grade vegetable charcoal.

2. Physical characteristics

The Pavé Cendré is a flat square shape, about 9 cm sides, 3 cm thick, weighing 280 g, with 23% fat content. Its surface is finely striated and ash-gray, developing small wrinkles as it ages, while the center remains dense and white. A creamy layer gradually forms around the edges, contrasting the ashed rind.

3. Taste profile

Young, it features freshness with delicate lactic notes and a dense texture. At maturity, it becomes softer and creamier on the edges, revealing subtle animal aromas and a pleasant creaminess. Its mild, soft flavor pairs perfectly with more aged cheeses on a board.

4. Production zone and period

Produced exclusively in Deux-Sèvres, Nouvelle-Aquitaine, by dairies like Blanc F.J. in Parthenay, using raw goat's milk. Made via slow lactic coagulation, hand-ladled molding, dry salting, and vegetable ash coating. Typical of Poitou goat cheeses, production follows seasonal caprine milk cycles.

5. Certification

The Pavé Cendré lacks AOP status, unlike relatives such as Chabichou du Poitou, but adheres to Deux-Sèvres farm practices. Made with raw milk, lactic ferments, rennet, and salt, without specific certification noted. Its quality stems from recognized local artisanal methods.