Angors

1. History

Angors is a relatively recent artisanal cheese made by Fromagerie des Gors in Melle, Deux-Sèvres. It fits into the Poitou-Charentes cheesemaking tradition, known for pasture-raised goats. Its production highlights local expertise using GMO-free raw milk from herds fed regional herbs and legumes.

2. Physical characteristics

Angors has a unique diamond shape with a thin, regular, vermiculated rind of cream color. Available in white or ash-coated versions, the latter features light gray with a fine white down. Its paste is dense, homogeneous, and white, becoming slightly smooth and runny with aging.

3. Taste profile

On the nose, it offers aromas of undergrowth and mushrooms. In the mouth, it is fresh and melting, with a balanced mild goaty taste evoking straw and hazelnuts. When more aged, it develops greater intensity and pronounced goat notes.

4. Production zone and period

Produced exclusively in Deux-Sèvres department (79), Melle, Nouvelle-Aquitaine, by Fromagerie des Gors. Made year-round with raw goat milk from pasture-raised herds. Availability follows goat lactation seasons.

5. Certification

Angors has no AOC, AOP, or IGP certification but is artisanal with raw GMO-free milk. It adheres to Poitou-Charentes local traditions. Quality stems from pasture grazing and extensive farming practices.