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Artisanal Goat Cheese in the Dordogne – France Today

Gemma Driver

Gemma Driver

“…Asked whether the farm’s turnover suffers because their goats roam free in the fields and woods, rather than being kept indoors with regulated feed, the Foucauts reason it’s more important that the resultant milk is rich and of good quality, rather than of great quantity, in order to make the best cheese. “Our goats have a really good diet of wild plants and grass, with hay and a little grain in the winter,” Dominique explains. “They’re never fed silage or pellets like in more intensive farming.”

If they used non-natural feed, the Foucauts could increase their cheese production but would lose customers, because of the resultant change in taste and texture. At present, the flavour of their cheese changes with the seasons as the goats eat a range of herbs, leaves and fruit at different times of year – for example, lots of blackberries in September. Each farm and smallholding used to have its own distinct cheese, due to specific moulds, yeasts and bacteria, as well as the plants growing on their land…”

via Artisanal Goat Cheese in the Dordogne – France Today.

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