The origins of this cheese date back to at least the eighth century. Its production now is connected to Poitou, a region of the Loire Valley and France's primary area for goat breeding.

These mild cheeses are rubbed with salt and allowed to age 10 days to 3 weeks.

Younger versions are soft and moist, the older ones getting a bit firmer and crumbly.

Lovely with a glass of Sauvignon Blanc, with Domenico's Pomodori Secchi on a crusty baguette, or even in a salad.