Pouligny-Saint-Pierre

1. History

Pouligny-Saint-Pierre originates from the village of the same name in the Indre department, where farm production was common in the 18th century. Its truncated pyramid shape is said to be inspired by the local church steeple or, per legend, from Napoleon cutting the top after his Egyptian campaign failure for easier transport. The producers' syndicate, formed in 1969, secured AOC status on January 14, 1972, making it the first goat cheese with this designation.

2. Physical characteristics

This raw whole goat's milk cheese features a distinctive truncated pyramid shape, in two sizes: 150 g small and 250 g standard. Its ivory rind develops bluish molds during a minimum 7-day aging. The soft, uncooked paste results from lactic coagulation with a touch of rennet, with at least 45% fat content.

3. Taste profile

Young, it offers fresh undergrowth and hazelnut aromas with a creamy, melting texture. At maturity, it develops more intense goat, herbal notes and slight bitterness from surface molds. The core remains supple and rich, appealing to goat cheese enthusiasts.

4. Production zone and period

Produced in 22 communes of the Brenne Regional Natural Park in Indre (36), known as the "land of a thousand ponds" with unique flora ideal for goats. The warm, dry climate of this smallest French AOP zone enhances milk quality. Production occurs year-round, peaking with spring-to-fall goat lactation.

5. Certification

Granted AOC by decree on January 14, 1972, and AOP on October 29, 2009, ensuring traditional methods and authenticity. Milk comes from brucellosis-free goats fed local hay and grains. This protection underscores its ties to the Berry terroir.