Bouyguette de chèvre

1. History

Bouyguette is a goat cheese from the Tarn department in Occitanie, France, produced by Fromagerie Segalafrom in Carmaux. Named after a specific location in Tarn, it is also known as Bouyguette des Collines or du Ségala. Recently developed, it honors local cheesemaking traditions with a modern rosemary garnish.

2. Physical characteristics

This raw goat's milk cheese has an elongated shuttle shape, hand-molded in cloth after 24 hours of draining, measuring about 15-18 cm long, 3.5 cm high, and weighing 150 g. Its thin, ivory, smooth, and wrinkled rind bears cloth fold marks and is topped with a rosemary sprig. The paste is white, fine, dense yet moist and creamy, with 18% fat content.

3. Taste profile

Creamy and melting in the mouth, Bouyguette delivers fresh lactic aromas with mild goaty notes, enhanced by herbaceous hints of rosemary, thyme, and garrigue. Young, it is mild; after three weeks of aging, flavors intensify. Perfect enjoyed plain, with jam or honey, on a cheese board.

4. Production zone and period

Exclusively made in the Tarn department (81), Occitanie, by artisanal dairies. Aged about 3 weeks, available year-round, though composition varies by season and goats' lactation stage. It matures quickly, sometimes developing a thin rind.

5. Certification

Often produced under organic farming, ensuring no chemicals, GMOs, and respect for environment and animal welfare. No AOC, AOP, or IGP designation. Quality stems from traditional artisanal methods.