Maturation: 3-5 weeks
Cheese Type: Unpressed, Uncooked soft cheese with white mould
In the 18th century, wooden and rye straws were used to give this cheese its characteristic pyramid shape in order to seperate it from other goat cheeses made in France. The AOC Pouligny-Saint-Pierre has a supple but firm texture with sweet, earthy, and caprine flavours complemented by notes of dried fruit.
Red wines (Pinot Noir)
White wines (Pouilly Fume, Rouilly)
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Cheese Club Team