By
Carli Ratcliff

6 Sep 2013 - 3:31 PM  UPDATED 2 Jul 2014 - 9:45 PM

Food in focus: French goat’s cheese La Ferme Saint-Aubin, St-Louis en I’lle, Paris

 

Galet du mas de Thomas
Au lait cru means that this was made with raw milk, carrying the flavours of the pasture that the goats grazed on.

Selles-sur-cher aoc
Named after a village in the Loire Valley, the AOC status (Appellation d’Origine Contrôlée) of this cheese requires stringent testing and association with a region.

Selles-sur-cher noir aoc
Also rolled in ash and aged, this cheese has a nutty flavour and a velvety, creamy mouth-feel due to its high fat content.

Pouligny-Saint-Pierre
This pyramid-shaped cheese is handmade from the perfumed milk of goats who graze on heath and sainfoin
(a flowering pink herb).

Galet du mas de Thomas noir
This noir version has been rolled in ash. Known as Cendré de Niort, this technique wasused for preservation.

Tomme de ventadour
The rind of this cheese is rubbed with alcohol or champagne marc, which is the skins and pips of grapes used to make Champagne.

Epic rouelle noir
This black rouelle has been rolled in ash and aged, and has acquired grey mould. Containing 21 per cent fat, it’s used in salads or eaten at the end of meals.

Epic rouelle
From the Midi-Pyrénées, this cheese has a hole in the centre and its crust is a natural geotrichum candidum (mould).

 

Photography by Carli Ratcliff.