Coeur cendré

1. History

Cœur cendré is part of the ancestral tradition of ash-covered goat cheeses, a practice dating back several centuries. Originally, ash served to protect cheeses awaiting salting and to repel insects. Farms used sifted hearth ash to dust fresh cheeses. Today, food-grade vegetable charcoal, fine and neutral, is used, ensuring complete safety.

2. Physical characteristics

Cœur cendré is a raw milk goat cheese featuring a soft, white to ivory paste that is creamy and melting under the rind. Its distinctive heart shape sets it apart among ash-covered cheeses. The gray-black rind, coated with finely sifted vegetable ash, gives the cheese a unique aesthetic dimension. The paste texture is relatively firm with a creamy rind, developing homogeneous and bright white flora.

3. Taste profile

Cœur cendré offers a fresh and mild goat flavor with characteristic creamy taste. The vegetable ash imparts a subtle nuance to the mild caprine flavor without dominating the aromatic profile. The nose is distinctly caprine, with pronounced lactic notes. The taste can intensify with extended aging, developing more complex aromas.

4. Production zone and period

Cœur cendré is produced in the heart of the goat cheese manufacturing region, notably in Nouvelle-Aquitaine and Auvergne. Fromagerie Blanc in Parthenay, Nouvelle-Aquitaine, is a renowned producer working with local producers from the Gâtine region. Raw milk is collected every morning and transformed immediately, including Sundays and holidays, ensuring the freshness and quality of the finished product.

5. Certification

Cœur cendré is not currently protected by Protected Designation of Origin (PDO) or Controlled Designation of Origin (CDO) status. However, it represents a traditional artisanal cheese made according to ancestral methods. There is only one producer for certain varieties of this raw milk cheese, guaranteeing limited and quality production.