{"id":258987,"date":"2025-09-03T13:37:38","date_gmt":"2025-09-03T13:37:38","guid":{"rendered":"https:\/\/kaempff-kohler.lu\/september-the-month-of-goats-cheese-and-sancerre\/"},"modified":"2026-07-14T08:03:32","modified_gmt":"2026-07-14T08:03:32","slug":"september-the-month-of-goats-cheese-and-sancerre","status":"publish","type":"post","link":"https:\/\/kaempff-kohler.lu\/en\/september-the-month-of-goats-cheese-and-sancerre\/","title":{"rendered":"September, the month of goat\u2019s cheese and Sancerre!"},"content":{"rendered":"

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If you love goat\u2019s cheese, don\u2019t miss stopping by the Kaempff-Kohler<\/strong> cheese shop now. We have something for every taste, from every region. <\/p>\n

To whet your appetite, today we\u2019re putting the spotlight on a particular region.<\/p>\n

The Loire Valley<\/strong>, known for its wines, ch\u00e2teaux and dreamlike landscapes, is also home to goat\u2019s cheeses with shapes and flavours as refined as they are diverse.<\/p>\n

650 farms and 90,000 goats<\/strong> help keep the tradition alive in the Centre-Val de Loire region!<\/p>\n

Loire Valley goat\u2019s cheeses are made from raw milk, with a soft paste and natural rind, matured, and handcrafted<\/strong> on farms or in dairy cheese dairies.<\/p>\n

Profiles:<\/p>\n\n\n\n\n\n\n\n
\n

Crottin de Chavignol<\/p>\n

 <\/p>\n<\/td>\n

\n

Paste: firm, white, chalky appearance.<\/p>\n

Shape: small, cylindrical shape, slightly domed at the centre.<\/p>\n

Rind: turns bluish over time.<\/p>\n

Aromas: walnut and hazelnut flavours when dry; woodland notes when matured.<\/p>\n<\/td>\n<\/tr>\n

\n

Pouligny Saint-Pierre<\/p>\n

 <\/p>\n<\/td>\n

\n

The first goat\u2019s cheese to receive the AOP label!<\/p>\n

Made from lactic curd; it is not ash-coated.<\/p>\n

Rind: thin, covered with light white and bluish moulds.<\/p>\n

Texture: creamy and melting.<\/p>\n

Two types of ageing: ivory or bluish.<\/p>\n

Shape: a pyramid with a square base, inspired by the church steeple of the village of the same name!<\/p>\n

Cut lengthwise to appreciate all its flavours. <\/p>\n<\/td>\n<\/tr>\n

\n

Sainte-Maure de Touraine<\/p>\n

 <\/p>\n<\/td>\n

\n

Ageing: on straw for at least 8 days. <\/p>\n

Shape: ash-coated log, 16 to 18 cm long.<\/p>\n

Rind: greyish down, even bluish over time.<\/p>\n

Texture: becomes drier and more crumbly.<\/p>\n

Taste: pronounced, depending on the ageing. <\/p>\n

Shape: a cereal straw running through it from end to end. Cut from the widest end and remove the straw to make slicing easier. The straw is engraved with the appellation name and the cheese dairy\u2019s identification number! <\/p>\n<\/td>\n<\/tr>\n

\n

Selles-sur-Cher<\/p>\n

 <\/p>\n<\/td>\n

\n

Shape: small pebble (maximum 2 to 3 cm high and 8 to 9 cm in diameter, <\/p>\n

Paste: soft and white.<\/p>\n

Delicately ash-coated rind, covered with medicinal charcoal powder.<\/p>\n

Ageing: around 20 days.<\/p>\n

Flavours: increasingly salty, with goat aromas on the rind and hazelnut in the paste. <\/p>\n

 <\/p>\n<\/td>\n<\/tr>\n

\n

Valen\u00e7ay (Napoleon\u2019s pyramid)<\/p>\n

 <\/p>\n<\/td>\n

\n

Weight: 220 grams, and 110 grams respectively. <\/p>\n

Shape: truncated pyramid. And for good reason: the story goes that Prince Talleyrand had its original tall shape changed so it wouldn\u2019t remind Napoleon of his defeat in Egypt! <\/p>\n

Tasting: savoury puff pastries for aperitif and mixed salads.<\/p>\n

 <\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/strong><\/p>\n

Cheese and wine pairing<\/strong><\/p>\n

If it\u2019s Loire Valley cheese, it\u2019s Loire wine:<\/p>\n

We recommend the Quincy from Domaine du Coudray<\/strong> (2020 vintage \u2013 100% Sauvignon).<\/p>\n

This organic wine<\/strong> offers aromas of white fruit, organic pear, flinty notes and citrus. It has an excellent balance. <\/p>\n

Domaine du Coudray is run by Vincent Nivet and Julien Jansen. They are not only wine producers, but also seed and grain producers <\/span>from organic farming.<\/p>\n

 <\/p>\n

#fromagerieLuxembourg #cave\u00e0vinsLuxembourg #Kaempff-Kohler #fromagech\u00e8vre #ValdeLoire # CrottindeChavignol # PoulignySaint-Pierre # Sainte-MauredeTouraine# Selles-sur-Cher # Valen\u00e7ay<\/p>\n

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If you love goat\u2019s cheese, don\u2019t miss stopping by the Kaempff-Kohler cheese shop now. We have something for every taste, from every region. To whet your appetite, today we\u2019re putting the spotlight on a particular region. The Loire Valley, known for its wines, ch\u00e2teaux and dreamlike landscapes, is also home to goat\u2019s cheeses with shapes and flavours as refined as they are diverse. 650 farms and 90,000 goats help keep the tradition alive in the Centre-Val de Loire region! Loire Valley goat\u2019s cheeses are made from raw milk, with a soft paste and natural rind, matured, and handcrafted on farms or in dairy cheese dairies. Profiles: Crottin de Chavignol   Paste: firm, white, chalky appearance. Shape: small, cylindrical shape, slightly domed at the centre. Rind: turns bluish over time. Aromas: walnut and hazelnut flavours when dry; woodland notes when matured. Pouligny Saint-Pierre   The first goat\u2019s cheese to receive the AOP label! Made from lactic curd; it is not ash-coated. Rind: thin, covered with light white and bluish moulds. Texture: creamy and melting. Two types of ageing: ivory or bluish. Shape: a pyramid with a square base, inspired by the church steeple of the village of the same name! Cut […]<\/p>\n","protected":false},"author":4,"featured_media":252129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-258987","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\nSeptember, the month of goat\u2019s cheese and Sancerre! - Kaempff-Kohler<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kaempff-kohler.lu\/en\/september-the-month-of-goats-cheese-and-sancerre\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"September, the month of goat\u2019s cheese and Sancerre! - Kaempff-Kohler\" \/>\n<meta property=\"og:description\" content=\"If you love goat\u2019s cheese, don\u2019t miss stopping by the Kaempff-Kohler cheese shop now. We have something for every taste, from every region. To whet your appetite, today we\u2019re putting the spotlight on a particular region. The Loire Valley, known for its wines, ch\u00e2teaux and dreamlike landscapes, is also home to goat\u2019s cheeses with shapes and flavours as refined as they are diverse. 650 farms and 90,000 goats help keep the tradition alive in the Centre-Val de Loire region! Loire Valley goat\u2019s cheeses are made from raw milk, with a soft paste and natural rind, matured, and handcrafted on farms or in dairy cheese dairies. Profiles: Crottin de Chavignol   Paste: firm, white, chalky appearance. Shape: small, cylindrical shape, slightly domed at the centre. Rind: turns bluish over time. Aromas: walnut and hazelnut flavours when dry; woodland notes when matured. Pouligny Saint-Pierre   The first goat\u2019s cheese to receive the AOP label! Made from lactic curd; it is not ash-coated. Rind: thin, covered with light white and bluish moulds. Texture: creamy and melting. Two types of ageing: ivory or bluish. Shape: a pyramid with a square base, inspired by the church steeple of the village of the same name! 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