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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.

  • Made from unpasteurized sheep's milk
  • Country of origin: France
  • Region: Charentes
  • Type: soft, artisan
  • Texture: creamy, crumbly and grainy
  • Rind: mold ripened
  • Colour: ivory
  • Flavour: acidic, salty, sweet, tangy
  • Aroma: barnyardy
  • Alternative spellings: Pigouille des Charentes

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