Charolais is a goat's milk cheese from Burgundy. It is cylindrical in shape and has a firm, yet creamy texture. As it ages, its flavor becomes more pronounced, developing a complex nuttiness with a slight tang. Charolais is often enjoyed on cheese boards or used in salads and other dishes that call for a robust goat cheese.
What is Charolais Cheese?
Charolais is a raw goat’s milk cheese from Burgundy, France, between the Auvergne mountains and the Morvan Massif. Originating from an area known for its Charolais cattle, cheesemaking became a secondary practice for local women. By the 1970s, the cheese reached Paris markets, enhancing its reputation nationwide. In 2010, Charolais gained AOC status, and by 2014, it had received PDO (Protected Designation of Origin) status from the European Union.
Produced from the milk of Alpine or Saanen goats, this cheese involves a traditional process where the milk is set with rennet and lactic bacteria from previous batches. The curd is shaped in cylindrical molds, giving the cheese a barrel-like appearance. It is hand-salted and aged for at least sixteen days, developing a bloomy, slightly wrinkled rind marked by Geotrichum mold, with occasional Penicillium streaks.
Charolais cheeses are small, about 2½–3½ inches high, and weigh 9–11 ounces. They have a distinct bloomy rind and a flavor profile that intensifies with age, becoming savory and salty. Enjoyed as a table cheese, Charolais pairs well with honey and chutney or as a melted topping on traditional French dishes like gnocchi or ravioli.
Key Facts About Charolais Cheese
Country of Origin | France |
Specific Origin | Region around Charolles, Burgundy |
Certification | AOC (2010), PDO (2014) |
Milk Type | Raw goat's milk (Alpine or Saanen breeds) |
Milk Treatment | Raw |
Rind | Bloomy, slightly wrinkled |
Texture | |
Colors | White |
Forms | Slightly convex or barrel-shaped |
Age | Minimum of 16 days |