- French Cheeses
- Quality of cheese
- The French way of life
© V. RIBAUT / Les Studios Associés / CNIEL
Pouligny Saint Pierre is a cheese made with raw, whole goat’s milk. It has a recognizable pyramid shape. It takes its name from a village in Berry surrounded by small farms in the heart of the Brenne Natural Regional Park. It has one of the smallest designation zones for any cheese, and the oldest for any goat’s cheese. It must be matured for at least seven days.
It has had a registered designation of origin (AOC) since 1972 and a protected designation of origin (AOP) since 1996.
It is usually available in a 8.8-oz. format, but there is also a smaller size called “Petit Pouligny” that only weighs 5.2 oz.
The ridges of the pyramid are regular and clear-cut; the thin rind is covered by a fine white and/or blue down, or can be wrinkly. The paste is bright white, homogenous, smooth and dense.
The paste has a firm, dense texture, but it is very soft, fine and smooth in the mouth. The flavor is fresh and tangy; the taste is fine and delicate with hazelnut and goaty notes which become more pronounced with maturity.