| > GOAT'S MILK
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We currently stock a total of 13 Goat's Milk cheeses |
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Name + Quantity |
Description |
Price |
 |
Banon 100g |
Soft curd cheese wrapped in chestnut leaves |
R 111 |
 |
Chabichou Poitou 150g |
Firm, even-textured pate, delicate salt/acid/sweet flavour, au lait cru |
R 85 |
 |
Crottin Aoc Chavignol Fromi |
Raw goats milk ,when dry it is spicy and strong. Most famous Aoc cheese in Loire |
R 44 |
 |
Crottin Chevrefeuille 60g |
Soft when young, (for salads) getting firmer & more flavourful when mature |
R 36 |
 |
Jacquin Rond 200g |
Round shaped, covered with ash, flavourful; moist texture |
R 91 |
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Olivade Au Foie Gras 110g |
Pasteurized goats cheese stuffed with a slice of foie gras and decorated with a dried fig on the top |
R 92 |
 |
Pico 125g |
Even textured, slight acidity, piquant; au lait cru |
R 77 |
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Picoline 160g |
Soft goats cheese from the Perigord |
R 89 |
 |
Pouligny St .Pierre 250g |
Pyramid-shaped: natural mould: complex aromas/flavour; straw, salt, sweet & sour au lait cru |
R 136 |
 |
Sainte Maure Berc, la Tradition 250g |
Log shaped, flavourful, au lait cru |
R 124 |
 |
Sainte Maure Fermier 250g |
Log shaped; covered with ash; pronounced aromas; flavourful; au lait cru |
R 136 |
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Xavier David Selles-Sur-Cher Fermier 150g |
The herd only get fed wheat and alfalfa hay. Cheese dry for 24 hours and ripening is 2 weeks. the ash rind of Selles-Sur-Cher is covered in a blue-green mould and the taste have a hint of hazelnuts |
R 103 |
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Xavier David St Marcellin Fermier |
This cheese is hand-ladled and comes from the Vectors mountains. It ripens between 3 - 5 weeks. The best is to eat this cheese with a spoon, Very creamy paste and sour, astringent flavours |
R 40 |
