The Pouligny Saint Pierre is often known as the pyramid, or Eiffel tower, because of its cone shape.
The Pouligny Saint Pierre is produced in the valley of the Brenne, situated in central France. This region is known for its mild climate which allows for the growth of rich pasture lands.
The Pouligny is made from alpine goat’s milk, perfumed by the heather and herbs of the moor lands.
To achieve its splendid form, the curd is ladled into a pyramid shaped mould that has holes in it. The draining of the curd lasts several days, once finished the cheese is taken out of the moulds, salted and allowed to dry on willow trellises.
After four weeks of caving the rind develops a dry, naturally blue mould, appearance. If the Pouligny saint Pierre is allowed to mature longer the rind’s colour deepens and the mould spreads.
The taste has a rarefied sour savor, followed by a salty flavor which turns to a sweetness nuttiness. The pate is remarkable white with a fine texture, moist and soft.