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Milk in the form of cheese can take almost any shape, and if certain basics aren’t fixed by regulations and laws such as a PDO, the cheesemakers’ freedom has no other limits than those set by nature. Which also means: it ain’t always easy to identify or define certain cheeses. How does a certain cheese “have to” taste, look, feel?
That’s what I’ve been pondering on, once again, as the Heinzelcheese network a few days ago provided me with a fabulous goat cheese (thanks Stuart), presented to me as Dome du Poitou. The whole cheese, in the shape of a pointed cone, surely came in for almost a kilogram, which is very unusual for a lactic cheese. It was starting to break down under the rind covered with some white and grey bloom. The paste as such was mild, with a lovely touch of hazelnut sweetness.
I would guess it was made from raw milk – but can’t say anything for sure, as all I can find under this name in any books and online under the name of Dome du Poitou cendré, ash-ripened, looks very different and is significantly smaller, with 200 gram. Apparently there is only one elderly couple making this (original?) format… also interesting: “my” cheese made its appearance in Beaujolais, while Poitou is obviously on the west of France. Relevant information will be more than welcome and much appreciated.