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. It’s made from alpine goat’s milk, perfumed by the heather and herbs of the moor lands.
After four weeks of affinage 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.