Pitchou

1. History

Pitchou is an artisanal cheese created in 1991 by Fromagerie Le Coteau in Saint-Pardoux-Soutiers, Deux-Sèvres. It is part of a varied range of raw goat's milk cheeses sourced from local producers. Its distinctive pyramidal shape makes it an emblematic product of this artisanal dairy in Nouvelle-Aquitaine.

2. Physical characteristics

Pitchou comes in the shape of a small pyramid, 5 cm wide at the base and 4 cm high, weighing about 110 grams. Its rind is thin, cream-colored, slightly ashed, covered with a fine white down, sometimes wrinkled. The paste is dense, homogeneous, and bright white, typical of fresh lactic cheeses.

3. Taste profile

On the nose, it releases aromas of undergrowth and mushrooms. In the mouth, it is mild with a typical goat's milk flavor, vegetal and hazelnut notes, and a slight bitterness at the end. Its dense texture ensures a balanced and enjoyable tasting.

4. Production zone and period

Produced exclusively in the Deux-Sèvres department (79) in Nouvelle-Aquitaine by Fromagerie Le Coteau. The milk comes from local goats, and production is artisanal, ladled by hand. It runs year-round, adapted to caprine seasons.

5. Certification

Pitchou has no AOC, AOP, or IGP certification, being a farm artisanal product without protected designation. Its quality relies on traditional methods of the dairy. It is valued for its local authenticity without official labeling.