This cheese was born in the Deux-Sevres region, where it is still produced on the farm. Goat’s cheeses, unlike Couronne de Melle, are generally ripened in drier and better ventilated cellars than most of the other cheeses. The Couronne de Melle is the exception as it is matured in a very humid cellar with no ventilation. The flavour is soft and delicate, it literally melts in ones mouth. The maturing process of the Couronne de Melle takes three to four weeks. They are turned every four days.