Pouligny-Saint-Pierre 
Pouligny-Saint-Pierre is a raw goats' milk cheese from the Indre department of central France, shaped like a tall pyramid. Its nicknames, Eiffel Tower and Pyramid, come from that silhouette.
Key Facts
| Country of Origin | France |
| Specific Origin | Indre, central France |
| Protection | PDO (1996) |
| Milk Type | Goat's milk |
| Milk Treatment | Unpasteurized |
| Rind | Natural |
| Texture | Soft |
| Flavor | Acidic, sweet |
| Aroma | Musty, hay |
| Colors | Bright white paste; golden brown rind with grey-blue mould speckles |
| Forms | Pyramid with a 6.5 cm square base, about 9 cm high, 250 g (8.8 oz) |
| Age | 2 to 5 weeks |
| Also Known As | Eiffel Tower, Pyramid |
What is Pouligny-Saint-Pierre Cheese?
Pouligny-Saint-Pierre comes from the Indre department in central France and takes its name from the commune of Pouligny-Saint-Pierre, where it was first made in the 18th century. It won AOC status in 1976. The production zone is small, covering only 22 communes. In 2005, output came to 294 tons, 55% of it farmhouse.
Production follows the pattern of the great goats' cheeses of the Loire Valley. The coagulating milk goes into perforated moulds whole so the whey can drain. The cheeses then dry in a well-ventilated cellar for at least two weeks of affinage, with the best left up to five. Only unpasteurised milk is used. Farmhouse makers work from spring to autumn, while dairies now produce year round. A green label marks fermier cheese and a red label industriel.
The shape is a pyramid with a square base 6.5 cm wide, standing about 9 cm high and weighing 250 grams (8.8 oz). The rind is golden brown, speckled with grey-blue mould, and smells musty, like hay. Inside, the pâte is bright white, smooth and crumbly. The taste starts sour, then salty and sweet notes come through.
How Does Pouligny-Saint-Pierre Cheese Compare?
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