Cœur de chèvre

1. History

The Cœur de Chèvre is an iconic Poitou cheese, where the heart shape is a regional tradition, not linked to any romantic tale but simply local custom.

Its origins trace back to the 8th century, following the Battle of Poitiers in 732, when Saracens introduced goat herding to the area.

Like many Poitevin goat cheeses, it stems from a long artisanal tradition, with local producers adapting shapes and aging techniques.

2. Physical characteristics

Made from goat's milk, this cheese features a distinctive heart shape, typical of Poitou specialties, with a soft paste and natural rind.

Its texture is creamy and melting under a thin, slightly downy rind, from slow draining and moderate aging.

Weight is around 160g, ideal for retail and tasting, with a white to yellowish appearance depending on age.

3. Taste profile

The flavor features intense goaty notes, bright acidity, and nutty, fresh grass aromas typical of Poitevin goat cheeses.

In the mouth, it balances creaminess and firmness, evolving to bark and undergrowth notes when aged longer.

Best enjoyed fresh for milky sweetness or aged for bolder intensity, pairing well with country bread or Sauternes.

4. Production zone and period

Primarily produced in Poitou, especially Deux-Sèvres (79), a region rich in goat farms and cheesemaking heritage.

Production follows goat cycles, peaking in spring and summer with abundant, pasture-flavored milk.

Family dairies like those in Bougon uphold this craft in a hilly terroir suited to goat rearing.

5. Certification

Cœur de Chèvre lacks AOP status but belongs to Poitou's goat cheese family, some like Chabichou du Poitou holding this label.

Production follows traditional artisanal methods without specific certification, ensuring local authenticity and quality.

It embodies French cheesemaking heritage without strict regulations, allowing regional diversity.