Top 7 Local Cheeses
in Cher

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

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

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

Pavé du Berry is a French cheese hailing from the region around Chavignol. The cheese is made from goat's milk and it's usually left to mature from 2 to 3 weeks. The texture is soft and ivory white, and the cheese can be eaten fresh, semi-dried, or dry. It's available in spring, summer, and fall. The flavors are refreshing, goaty, and delicate, but after a few weeks of maturation, they become even more pronounced. It's recommended to serve the cheese with fresh homemade bread and pair it with a glass of young Sancerre.Expand

Petit Berrichon is an artisan cheese hailing from Berry, France. The cheese is made from pasteurized goat's milk and looks similar to Crottin de Chavignol. Underneath its leaf-wrapped rind, the texture is soft. The cheese is left to age for at least 2 weeks before consumption. The aromas are fresh and goaty, while the flavor is sweet and milky. It's recommended to pair Petit Berrichon with a glass of white wine such as Sancerre.Expand

Sarments d'amour is a unique French cheese produced in Sancerre in the Loire Valley. The cheese is made from raw goat's milk. It's easily recognizable because of its cute shape – it's shaped like a wine cork, and a grapevine twig is inserted in the middle, just like a lollipop. The flavors are distinct and goaty. The paste is dense, white, rich, creamy, and feels luscious in the mouth, while the wrinkly rind has a slightly stronger flavor. It's recommended to serve this cheese as an appetizer and pair it with a sparkling wine or a crisp rosé.Expand

Sancerre is a hard French cheese made from goat's milk. The cheese can be consumed fresh (minimum of 1 week) or fully matured (3 weeks). It has a natural rind and it's made in the shape of a small log, similar in size to a wine cork. When Sancerre is fresh, it has fruity aromas and flavors, and when it's aged it develops strong goaty and nutty flavors. It is recommended to pair it with a glass of local wine that's also called Sancerre.Expand