5 Worst Rated Centrien Natural Rind Cheeses

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

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

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

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

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