We use cookies and similar technologies to provide the best experience on our website. Refer to our Privacy Policy for more information. Let's talk aobut the Pyramids of France, no not the one at the Louvre. We are talking about fantastic goat cheese pyramids. The heart of France, below Paris and south of the Loire river, is known for its goat cheese and is our focus in this recipe. The cheese is called Pouligny St Pierre and it's a goat cheese in the shape of a pyramid missing it's top.
It's also a very historic cheese in it's region. The production remains very traditional even though it has called upon a bit of modern dairy science to assure the highest quality through production.
This is a cheese for those that have ironed out a few of the cheese making bumps. There is a lot of detail here, and I do suggest reading through it all to get a feel for what the cheese can be and how it develops. I would encourage even the startup cheese maker to continue reading because this is an exciting cheese, very traditional, very old, and one of the first AOC designations in France.
For those willing to take this one on, with a trial or so you may find that you are earning your 'Local Hero' award at your next social gathering or market presentation. The Pouligny St Pierre is an unpasteurized, natural-rind cheese made from goats milk.
It has an elongated pyramid shape, with a soft, wrinkled, ivory-colored, natural rind. As the rind dries out in aging, the wrinkles deepen, and gray, white and blue moulds gather. The cheese takes its name from a local village.
