Briquette de Cocumont

1. History

The Briquette de Cocumont is a farm cheese produced by Valérie and Jean-François Bandet, breeders of over 60 Poitevine goats in Cocumont. Though its precise origins are undocumented, it fits into the Lot-et-Garonne cheesemaking tradition. In 2011, the producers won a bronze medal at the International Agricultural Show.

2. Physical characteristics

This small cheese made from whole goat's milk has a compact briquette shape. Its surface features a light fluffy veil with a white Cathar cross drawn in the center. The paste is creamy and soft, typical of fresh goat cheeses.

3. Taste profile

Briquette de Cocumont delivers a mild, creamy flavor with subtle goat notes from Poitevine milk. It strikes a balance, neither too fresh nor overly aged, perfect on the palate. Tasters describe it as a burst of flavors, best enjoyed before stronger cheeses.

4. Production zone and period

Produced exclusively at the Cocumont farm in Lot-et-Garonne (department 47). It is handmade with local goat milk, emphasizing terroir quality. Production is seasonal, tied to the goats' lactation cycle.

5. Certification

No AOC, AOP, or IGP certification for this farm cheese. It has earned accolades like the 2011 bronze medal. Artisan production ensures farm-quality standards.