Pasteurized Goat Milk, Poitou-Charentes, France
This cheese is unique from other smaller format goat cheeses of it's region in a couple ways. Firstly, the milk is allowed to stand and slowly coagulate via lactic fermentation. The cheeses are then formed and wrapped in leaves to help retain as much moisture as possible for the period of aging. They are aged for 3-4 weeks which is much longer than most cheeses of this type, but the paste remains oozy and meltingly soft. The flavors become mature and complex during this aging period, with earthy, woody flavors from the leaf combined with the pleasantly funky, tangy qualities of goats milk.