Cabri Sel Fou

1. History

Cabri Sel Fou is an artisanal cheese crafted by Fromagerie Le Côteau in the heart of Pays de Gâtine, Deux-Sèvres. It draws from the long cheesemaking tradition of Poitou's goat farms, spanning generations. Its name comes from the 'sel fou,' a spiced fleur de sel giving it a distinctive identity.

2. Physical characteristics

This is a small soft paste cheese with a thin natural rind, made from raw goat's milk. Weighing about 160 grams, it has a supple, tender, and homogeneous texture. The rind is lightly sprinkled with salt and spices, offering a rustic, inviting appearance.

3. Taste profile

Cabri Sel Fou delivers a delicate caprine flavor enhanced by Guérande fleur de sel and a bold mix of aromatics like thyme, sarriette, rosemary, marjoram, sage, and basil. Spiced notes from Espelette pepper and five-pepper blend add complexity. Its creamy paste balances intense saltiness with herbal aromas.

4. Production zone and period

Produced solely in Deux-Sèvres department (79), Nouvelle-Aquitaine, in the goat cheese heartland. Fromagerie Le Côteau uses milk from local herds grazing regional pastures. Production is artisanal and seasonal, typical of goat dairying.

5. Certification

Cabri Sel Fou holds no AOP, AOC, or IGP certification, as an artisanal cheese without protected designation. Its quality stems from Le Côteau's expertise and raw milk use. It represents the excellence of Deux-Sèvres farm productions.