Top 23 Centrien Cheeses

Chavignol is a small cheese made from raw goat's milk that must weigh at least 60 grams. Its color is white or ivory and it has a dense, moist texture with a thin, moldy rind on the outside. The flavor of Chavignol is full, slightly nutty and 'goaty'. It can mature for up to three months, and when the rind drastically changes its color and becomes very hard, and the body becomes drier and crumbly, the origin of its name - crottin, meaning horse dung in French, is explained. Chavignol is great when grilled and served hot on a salad or eaten with bread and bacon. Young Chavignol should be paired with white wines, while the older ones pair nicely with full-bodied red wines. Expand

Selles-sur-Cher is a soft cheese made from full-fat goat's milk, dusted with wood ash to develop a unique rind with strong mineral notes. It is produced in Western Sologne including the Cher region in France. The word 'Selles' refers to the shape of the cheese, that is, a disk. The texture is that of moist clay and the flavor of the body tastes salty, goaty, nutty, and grass-like. The more mature it is, the more its nutty flavor is pronounced. If the rind is eaten together with the cheese, it produces a more intense, sharper flavor due to the ash remnants and mold. It goes well with white wines, like most goat cheeses usually do, and it is perfect for the end of a meal, served in salads or with sliced fruit such as apples or pears.Expand

Sainte-Maure de Touraine is a soft cheese made of full-fat goat's milk unusually shaped like a log, weighing about 250 grams. The cheese was made since the 19th century under the name Sainte-Maure in the Tours region in France. It is also easily recognizable by a long straw that is pricked throughout its body, to help in the production process and to make sure that the cheese does not fall apart. Sainte-Maure has a slightly salty and nutty taste that is reminiscent of walnuts, with a lemony finish. Its rind is thin and smooth, with a blue to gray mold covering it. The interior is creamy in texture and fully white. Pair it with dry white wines and light red wines for the best experience.Expand

Le roule is a French fresh cheese originating from the city of Rians. The cheese is made with cow's milk, and it is hand-rolled into a log that is enriched with garlic and various herbs. Its texture is creamy, melt-in-the-mouth, and smooth, while the flavors range from sweet to tangy and spicy. Le roule can be spread on bread, used in sandwiches or placed on baked potatoes. Try it with crusty bread and a Mimosa for a perfect breakfast.Expand

Valençay is a soft cheese with an unusual visual appearance, made from goat's milk in the French regions of Cher, Indre, Indre-et-Loire and Loir-et-Cher. It is shaped like a pyramid with its top cut off, and according to a legend, it used to have a full pyramid shape until Napoleon cut the top off with his sword upon his arrival back home from a failed expedition to Egypt. The cheese is covered with a natural blue-gray mold coated with a mix of salt and charcoal and its body is smooth and dense in texture while the taste is slightly piquant, mild, nutty and lemony. Pair it with dry white or sparkling wines.Expand

Hailing from the Loire Valley in France, Bûcheron is a traditional cheese made from goat's milk. Interestingly, it was the first French goat cheese that was exported to the United States. Bûcheron has an ivory-colored rind and interior, while flavors may vary – when young, the center is dense and crumbly with sharp and tangy notes and mushroomy flavors, but with age, the paste starts to break down, resulting in a soft and gooey layer that's in contrast to Bûcheron's firmer center with lemony flavors. Semi-aged and ripened for 5 to 10 weeks, Bûcheron is traditionally produced in short logs that are sliced and sold as small rounds in stores. It is recommended to use Bûcheron in salads, sandwiches, with crusty bread, chutneys, fruit jams, or crackers.Expand

Faisselle is a fresh white cheese originating from France. It is usually made from cow’s, sheep’s, or goat’s milk. Due to its soft, delicate texture, this rindless cheese is typically sold in a plastic mold called faisselle, hence the name of the cheese. Faisselle can be consumed in two ways: savory, served with salt, pepper, and either shallots or chives, or sweet, when the cheese is served with nuts and honey or sugar. The cheese is also suitable for making desserts such as tarts and cakes.Expand

Pouligny-Saint-Pierre is a traditional cheese with a natural rind made from goat's milk in the French region of Indre. It is the first goat cheese with a protected status in France. Visually impressive, it comes in the shape of a pyramid with a soft and wrinkly rind. Because of its shape, it is often affectionately called 'The Eiffel Tower'. The ivory rind becomes red to orange as it ages, giving a stark contrast to the purely white body with a creamy and slightly grainy texture on the inside. The taste is complex, slightly sweet, nutty and acidic, reminiscent of herbs and white wine. Pair Pouligny-Saint-Pierre with dry white wines.Expand

Coeur de Touraine (lit. the heart of Touraine) is a heart-shaped French cheese made with raw goat's milk. Apart from being distinguishable by its shape, it can also be easily recognized by its aromatic ash-covered edible rind. The cheese matures for a minimum of 3 weeks. The texture of Coeur de Touraine is thick and creamy, while the flavors are goaty, milky, and tangy, with a slightly salty aftertaste. It is recommended to serve the cheese with raisin bread or nut bread and a glass of white wine.Expand

Fleur de Sologne is a traditional cheese originating from the Sologne area in the Loire valley. The cheese is small and flower-shaped, made from raw goat's milk. It's usually left to age from 10 to 15 days before consumption. Underneath its bloomy ash-coated rind, the texture is soft, creamy, and dense. The aromas are lactic, goaty, floral, and fruity, while the flavors are delicate, floral, fresh, and clean. It's recommended to serve Fleur de Sologne on a cheese board or use it in salads. Pair it with a glass of dry white wine on the side such as Sancerre Blanc.Expand

Rodolphe Le Meunier is a cheese producer and affineur based in Tours, France. He comes from a family with a long tradition in the dairy industry, which has influenced his deep knowledge and expertise in cheese production. Le Meunier has won multiple awards for his work, including the prestigious title of Meilleur Ouvrier de France (MOF) in the cheese category, an honor given to craftsmen who achieve the highest level of skill in their field. His business includes aging and refining cheeses, as well as sourcing from various regions in France to offer a diverse selection.Expand

Le Vazereau is a family-run farm and creamery located in the village of Cinais, in the Indre-et-Loire department, within the Centre-Val de Loire region of France. Founded in 1959 by Maurice and Hélène Vazereau, the farm is now managed by their descendants, the Laurent family, and specializes in the production of cheeses made from raw goat’s milk. The farm raises around 250 goats and produces a wide range of goat cheeses, including the renowned Sainte-Maure de Touraine AOP, along with other specialties. Le Vazereau also operates as a tourist and educational farm, offering visitors the opportunity to tour the goat barn, milking area, and cheese production room, as well as participate in educational workshops. In addition, the farm has an on-site shop where visitors can purchase their cheeses and other local products.Expand