His origin from middle of France (Poitou Charentes), a region where you can find most of the goats. It's a farmer's production with small quantities
Cabris cendré got a thin crust of ash. To make 180g of this cheese we need around 2 liters of milk, it's why when you taste it you feel the very smooth pate of the cheese
When you cut it you can see a soft and tender pate a pure pleasure.You can asociate a white wine as Sauvignon Blanc or Sancerre Blanc.
White wine: Sauvignon Blanc, Sancerre Blanc