Sauvaget Blanc Cheese, Goats Milk, 180g

Sauvaget Blanc Goat Cheese is 180g of Sauvaget Blanc, the fresh uncoated version of the Sauvaget artisan Loire goat’s cheese, with a clean white rind and pure direct goat’s milk character. Sauvaget Blanc goat cheese is the fresh, clean Loire artisan chèvre. As a result, the absence of ash coating gives a purer, more direct goat’s milk flavour. Furthermore, pairing Blanc and Cendré side by side makes for a revealing chèvre comparison. In particular, pair with a Loire Sauvignon Blanc for the most natural pairing.

About Sauvaget Blanc Goat Cheese

We source French goat’s cheese from specialist producers in the Loire valley and Poitou-Charentes. In particular, Loire Valley chèvres have been produced since the eighth century and carry AOP protection. As a result, a Crottin de Chavignol or Sainte-Maure de Touraine is one of the most terroir-driven cheeses in France. Furthermore, French goat’s cheese varies dramatically with age — from fresh and mild to fully aged and intense. However, the finest French chèvre suits both a cheese board and a cooking role. In particular, ash-covered varieties develop a distinctive earthy character from the activated charcoal rind. Additionally, most French goat’s cheeses suit Sancerre, Pouilly-Fumé or Muscadet. That depth of Loire Valley tradition defines every French goat’s cheese we offer. That is why this product from The Artisan Food Company consistently impresses even the most discerning cheese lovers.

Why Choose Sauvaget Blanc Goat Cheese From Us

Using French goat’s cheese well rewards understanding its versatility. In contrast to serving only on a board, French chèvre suits warm salads, baked toast and cooking applications equally. As a result, a grilled Crottin on a croûton over a salad with lardons and walnuts is one of the great French bistro preparations. Furthermore, fresh goat’s cheese suits direct eating with good honey and good bread. However, aged goat’s cheese becomes firm and more intensely flavoured — excellent for grating over pasta. In particular, Loire Valley chèvre pairs most naturally with Sancerre or Pouilly-Fumé. Moreover, baked goat’s cheese on sourdough toast makes an outstanding simple starter. Additionally, the ash-coated varieties add a subtle earthiness to their character. That versatility from board to kitchen defines French goat’s cheese.

How to Serve Sauvaget Blanc Goat Cheese

To get the very best from it:

• Serve at room temperature on a cheese board with good baguette or crackers.
• Crumble warm over a green salad with walnuts, lardons and a sherry vinegar dressing.
• Furthermore, bake in a slice on toasted sourdough under the grill for a simple outstanding starter.
• Additionally, serve as a pure cheese course with a glass of Sancerre or Pouilly-Fumé.

Perfect Pairings

This product pairs beautifully with:

• Good baguette, walnut bread or crackers alongside.
• Sancerre, Pouilly-Fumé or a crisp Muscadet — the classic goat’s cheese wines.
• Walnuts, honey and fresh herbs for the cheese board.
• Green salad with lardons, croutons and sherry vinegar for the bistro classic.

Storage: Keep refrigerated. Furthermore, consume within 5 to 7 days, checking the use-by date. However, always remove from the fridge 45 to 60 minutes before serving. Soft cheese is at its best at full room temperature.

However you serve it, Sauvaget Blanc Goat Cheese brings a character that only genuine artisan cheese can deliver. Moreover, great cheese always rewards good bread, the right wine and serving at room temperature.