Top 9 Centrien Pasteurized Milk Cheeses

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

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

Olivet au foin is a French cheese hailing from the town of Olivet in the Loire region. This seasonal cheese is made only in May and June from pasteurized or raw cow's milk and it's left to age for 3 months before consumption. Underneath its bloomy rind that's been rolled in straws of hay, the texture is creamy, smooth, and soft. The aromas are floral, herbal, and fresh, while the flavors are mild, salty, and herbaceous. It's recommended to pair Olivet au foin with Sancerre, Pinot Noir, or Chardonnay. Serve it as a table cheese with fruit and bread.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

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

Couronne lochoise is a small French cheese produced in limited quantities in the area around Loches. The cheese is made with goat's milk and has a bloomy, ash-coated, delicately thin rind. The interior is white with a smooth, creamy, and buttery texture. Couronne Lochoise is shaped like a donut, and the word couronne means crown, referring to its shape. The flavors are mild and goaty, with hints of citrus, salt, and grass. It is recommended to pair Couronne lochoise with wines from the Loire region.Expand

Feuille de Dreux is a French cheese produced in the region of Eure-et-Loir. It is made with cow's milk and has a bloomy rind. The texture is creamy, soft, and supple, while the flavors are rich, fruity, mushroomy, and woody. The cheese is traditionally wrapped in chestnut leaves which serve as a decoration and impart some flavor to the cheese, but the leaves also stop the cheeses from sticking to each other when they are stacked. In the past, Feuille de Dreux was consumed by field workers as a snack, and today it is still enjoyed by local farmers. It is recommended to serve the cheese with bread or crackers and a glass of fruity red wine on the side.Expand