Pigouille is a raw sheep’s milk cheese made in the idyllic Charentes region of central France. The name comes from the long paddle that a boatman uses to navigate the narrow canals of the Poitevin’s marsh. Earlier it was made from made from unpasteurised cow's milk or goat's milk, or a mixture of the two. But now there is only one producer who makes this cheese using raw sheep’s milk.
The Pigouille has a salty, sweet and strong taste with a blue mould crust and a granular pate. Its hay and a clean barnyard scent evoke an extremely pleasing aroma. You can pair it with a Saumur or a Minervois.
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21 03 2017 - Date of publication of this article