Chèvre cendré de Cocumont

1. History

The Chèvre cendré de Cocumont is a farm cheese produced at Jean-François Bandet's farm in Nouvelle-Aquitaine. Made from milk of Poitevine goats, a local breed renowned for its milk quality, it continues an ancestral cheesemaking tradition where wood ash protected the cheese from insects and regulated humidity during aging.This practice adds a unique aesthetic and flavor dimension.

2. Physical characteristics

This small cylindrical cheese, typical of crottins, weighs about 200 grams. Its white, firm, and creamy paste is covered with a thin black ashed crust, giving it a distinctive and refined appearance. The ash promotes draining and crust formation.

3. Taste profile

On the nose, it releases a characteristic goat aroma with subtle ash notes. In the mouth, it offers a melting and creamy texture, with soft and complex flavors blending caprine taste with earthy and slightly smoky nuances. Tasters describe it as a fireworks of flavors, best enjoyed fresh.

4. Production zone and period

Produced at the Cocumont farm in Charente-Maritime department (17), from a herd of over 60 Poitevine goats grazing on rich terroir. Made with raw whole milk collected daily and transformed artisanally. Aging lasts 4 to 15 days, with seasonal production tied to goat lactation.

5. Certification

Not labeled AOC, AOP, or IGP, this cheese relies on its farm and artisanal character. It won a gold medal at the Fromagora contest in 2011 in the 4-15 days aged cheese category. Its quality is recognized by enthusiasts and professionals.