Top 14 Occitan Goat Cheeses

Rocamadour is a small, flat, very soft cheese made from raw goat's milk. The cheese has a natural edible rind. It's named after the village of Rocamadour in the French region of Lot. The cheese matures for about 15 days, but it can be left to mature a few months more to develop a stronger, sharper flavor. It weighs only 35 grams, and its flavor is nutty, fresh, and creamy. Young Rocamadour goes well on hot toasts, and it can be used in salads or paired with dry white wines, while mature Rocamadour is usually eaten at the end of a meal, and it's reccomended to pair it with full-bodied red wines.Expand

Cabécou is a soft French cheese originating from the Midi-Pyrénées region. It is made from goat’s milk. Before it is wrapped in chestnut leaves and left to mature, the cheese is dipped in plum brandy and sprinkled with black pepper. After about two weeks, blue mold develops on its thin rind. Cabécou’s texture is creamy and smooth, while its flavor is slightly tangy. It is recommended to pair it with a glass of Chardonnay.Expand

Cathare is a French cheese originating from the region of Languedoc-Roussillon. It is made from raw goat’s milk which is curdled, placed into molds, dried, then salted. The cheese matures from 2 to 4 weeks and is characterized by its shape of a flat disk that is covered with charcoal and imprinted with the Occitan cross on its rind. The flavor of Cathare is mild and light. It is recommended to pair it with a glass of dry white wine such as Meursault.Expand

Rouelle du Tarn is a French cheese hailing from Tarn. It was first created by a local farmer in 1984. The cheese is made from raw goat's milk and ages for a month. Its distinctive shape is developed by placing the curd into a mold which has a hole in the center. The cheese is then dusted with ash to develop a rind that's white-grey in color. Underneath its wrinkly rind, there is a soft texture of the paste. The flavors are milky and creamy, with notes of hazelnuts. It's recommended to pair it with light and fruity red wines such as Chinon or Saumur.Expand

Bouyguette des Collines is a French cheese hailing from Tarn. The cheese is made from goat's milk and it's left to age from 2 to 3 weeks before consumption. The soft and wrinkled rind is decorated with a rosemary sprig. Underneath the thin rind, the texture is very soft and creamy. The flavors are smooth, with hints of thyme and rosemary, and after 20 days, they become even more pronounced. It's recommended to pair Bouyguette des Collines with rosé or dry white wines such as Riesling, Sancerre, and Chinon.Expand

Figuette is a small fig-shaped cheese originating from the Pyrénées. The cheese is made from raw goat's milk and it ages from 1 to 3 weeks. Sometimes, it's covered with paprika, ash, or herbs to make it more decorative. The flavors are sweet and lactic, and the texture is thick, dense, and creamy. On the inside, there are a few delicate lines of ash running through the body. It's recommended to serve Figuette with honey, which enhances its sweetness and tones down its goaty flavors. Pair it with light Bergerac wines.Expand

Pélardon des Cévennes is a traditional tomme-style cheese originating from Languedoc. The cheese is made from raw goat's milk, and it's available from March to October. The maturation period is 2 to 3 weeks. Underneath its thin, wrinkly, and moldy natural rind, the texture is soft and creamy. The aromas are goaty, while the flavors are fruity and acidic. When young, the flavors are reminiscent of sour cream and walnut, and when aged, the aromas are goaty, nutty, and sweet. It's recommended to pair the cheese with a glass of red wine such as Faugères.Expand

Pélardon is a small, soft cheese with a thin, wrinkled, moldy rind made from unpasteurized goat's milk in the regions of Aude, Gard, Hérault and Lozére in France. It has an ivory-white body and its texture is even and smooth when cut. If the cheese is left to mature for a longer period of time, the texture can become a bit crumbly. Pélardon's name is derived from the word pébre, meaning pepper, referring to its intense, pungent taste. It matures for two to three weeks in aerated cellars and develops fruity, acidic, salty, rich, and milky flavors with hints of sour cream and walnut oil. Pair it with a glass of bold red wine.Expand

Petit Fiancé des Pyrénées is a French cheese hailing from the region of Midi-Pyrénées. Ever since 1989, the cheese is made from raw goat's milk and it's left to age for 6 weeks before consumption. After the draining of whey, the cheese is circled with ash wood, and the rind is washed with salt water and annatto as it ages. Underneath it, the texture is delicate, gently oozing, supple, and moist. The aromas are woody, while the flavors are rich, yeasty, nutty, and salty. It's recommended to pair it with fruity white wines such as Condrieux and serve it with prosciutto.Expand

Cabri Ariegeois is a French cheese hailing from Ariege. The cheese is made from raw goat's milk and it's modeled on the famous Mont d'Or. Aged from 4 to 6 weeks, Cabri Ariegeois has a washed rind and comes in a bark spruce box. Underneath the soft orange rind, the texture is very smooth, creamy, and runny, so it's often eaten with a spoon. The aromas have a hint of pine coming from the spruce box, while the flavors are pronounced and sharp. It's recommended to pop Cabri Ariegeois in the oven for a short while, then pair it with a glass of full-bodied red wine.Expand