Top 9 Burgundian Goat Cheeses

Mâconnais is a tiny, conical cheese about the size of a shot glass, made from unpasteurised, full-fat goat's milk in the French region of Burgundy, departments of Rhône and Saône et Loire, where the goats graze on pastures around the local vineyards. It is dried in cheese cages, hung in the open air and out of reach to various insects and pests. Aged for at least two weeks, it is very hard and dry, for such a small cheese, with a texture somewhere between crumbly, smooth and creamy. Even though it is small, the taste is intense and bold, but still not overpowering, so traditionally it is a daily snack to local winegrowers, paired with local white wines. Alternatively, enjoy this pint-sized powerhouse's unique herbal and salty flavors with crackers and sliced fruit.Expand

Charolais is a cheese made from unpasteurized goat's milk in the French region of Burgundy. On the interior, it is firm and smooth, with a creamy color, and on the exterior it has a moldy surface once it has ripened enough (a minimum of 16 days). The salty, sweet and acid flavors get more intense and sharp as the cheese matures, with undertones of hay, straw, grass and mushrooms. Visually, it is easily recognized because of its barrel shape with concave sides. Charolais can be eaten fresh, dry or semi-dried and is best paired with fruity red wines or dry white wines.Expand

Bouton de culotte is a traditional cheese originating from the Mâconnais and Haut-Beaujolais areas in Burgundy. This tiny (30-40 grams) cheese is made with raw goat's milk, and it's aged for about 2 months. It was originally made by the region's shepherds who wanted to make a cheese that could be kept for a few months. Underneath its natural yellowish rind, the texture is hard and dry. The aromas are slightly mushroomy while the flavor is peppery, goaty, and salty. Boutons are typically stored during autumn to be enjoyed in winter. They are thought to be the smallest goat cheeses, and possibly the smallest of all cheeses.Expand

Crottin du Morvan is a traditional cheese originating from Yonne. The cheese is made from raw goat’s milk and it’s sold in a plastic bell. The name refers to the Morvan nature park in Burgundy. Underneath its wrinkly natural rind, the texture is soft, smooth, and creamy. The aromas and flavors are goaty, tangy, and very fresh, with a natural creaminess. The cheese is usually consumed fresh and young, but it can also be aged for a few weeks, when it develops notes of hazelnuts.Expand

Montrachet is a French cheese originating from the Burgundy area, where it's made by only one cheesemaker in Saint-Gengoux-le-National. The cheese is made from raw goat's milk and it's left to age for at least 4 weeks. The rind is wrapped in chestnut leaves, keeping the cheeese moist and adding an earthy note. The texture of Montrachet is soft and clay-like. The aromas are fresh and goaty, while the flavors are mild, sweet, and slightly sour. It's recommended to pair Montrachet with a glass of white Burgundy and serve it on its own or with crackers and crusty bread.Expand

Clacbitou is a French cheese originating from the Saône-et-Loire department. This cylindrical cheese is made from raw goat’s milk, and it’s left to age for at least 2 weeks before consumption. Underneath its bloomy rind, the texture is soft, smooth, moist, and fresh when young, becoming more dense and firm with age. The flavors are goaty and slightly sweet, with nutty and woody notes. It’s recommended to pair it with a glass of white wine from Burgundy.Expand

Baratte is a traditional cheese that’s produced in the Saône-et-Loire region. This small cheese is made from raw goat’s milk, and it’s shaped into a cylinder with a short wheat straw on top. It’s usually left to age from 3 to 10 days, but it can be left to age further, when it dries out and becomes even smaller. When fresh, the texture is moist, and when aged, the natural rind becomes bloomy, and the texture becomes brittle and firm. The aromas are reminiscent of mushrooms and hazelnuts, while the flavors are goaty and slightly acidic. It’s recommended to serve the cheese with redcurrant jelly, grape jelly, or chocolate for the aged version.Expand

Racotin is a barrel-shaped French cheese originating from the Burgundy region. The cheese is made from raw goat's milk or a combination of goat's and cow's milk. It's usually left to age from 3 to 4 weeks before consumption. Underneath its moldy, crinkled rind, the texture is firm, dense, and slightly grainy. The aromas and flavors are goaty, tangy, buttery, and peppery. It's recommended to pair Racotin with a glass of crisp white wine and serve it with a slice of nutty bread and fresh berries.Expand

Dôme de Vézelay is a French cheese hailing from the Yonne area of Bourgogne. This fresh cheese is made from raw goat's milk and it's usually left to age for at least 10 days before consumption. Underneath its natural rind, the texture is fine, mellow, soft, and creamy. The flavors are subtle at first, with a spicy aftertaste. The name of the cheese is a reference to its shape – a dome. It's recommended to pair Dôme de Vézelay with fig jam, honey, and fruity, aromatic white wines such as Meursault or Chablis.Expand