The green grass meadows of the Charolais-Brionnais are also France’s first production area for farm cheese. The authentic terroir, combined with the know-how of the producers, led to the birth of the Charolais goat cheese, which was recognized in 2010 as “Appellation d’Origine Contrôllée (AOC)”.

Charolais cheese is made with whole raw goat milk and is semi-soft with a natural crust. After a minimum maturing period of 16 days, the cheese is at its best from May to August (maturing period of 2 to 4 weeks).

Some goat cheese farms: