This a monthly series which I have been publishing for quite some years. You can subscribe here, to get the latest cheese delivered directly on to your screen.
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.
