Sauvaget

1. History

Sauvaget is a traditional goat cheese originating from the commune of La Mothe-Saint-Héray in Deux-Sèvres. Its name comes directly from this historic region in Poitou-Charentes. Fromagerie Blanc, the producer of Sauvaget, was founded over 30 years ago by a passionate cheesemaker who started with just 2 goats in his parents' garden.

2. Physical characteristics

Sauvaget is a raw goat milk cheese aged on a chestnut leaf, a centuries-old tradition that is essential for its maturation. It comes in two varieties: plain with a naturally slightly creamy rind, and ash-covered, dusted with fine vegetable ash that gives it a characteristic grayish hue. Each cheese weighs approximately 180 grams and has a melting and creamy texture.

3. Taste profile

Sauvaget offers a complex and terroir-driven flavor profile. On the nose, it develops a characteristic woodland aroma. On the palate, it presents a hazelnut flavor with earthy, grassy, and slightly tangy notes. Its dense and creamy texture coats the palate with the richness typical of quality goat cheeses.

4. Production zone and period

Sauvaget is produced exclusively in Deux-Sèvres, in Nouvelle-Aquitaine, at Parthenay. Fromagerie Blanc operates three facilities supplied each morning with fresh milk from 9 local farms around Parthenay. The raw milk is processed immediately after milking, ensuring the freshness and quality of the finished product.

5. Certification

Sauvaget does not hold official AOC, AOP, or IGP certification. However, it benefits from exclusive reservation to Fromagerie Blanc Cooperative, guaranteeing its authenticity and origin. The cheese is made according to traditional methods respecting ancestral know-how passed down since the fromagerie's founding.