Charolais

Le Charolais.
Appellation (AOC/AOP - Protected Designation of Origin) from the Charolais granite plains in Burgundy, France (around the Charolles village).

Goats must be alpine or saanen.

It takes more than 2 liters of milk to make one cheese (it is very dense).

The cheese weighs between 250 and 310 g after at least 16 days of ripening.
But this ripening can last up to several months.
It was previously done in traditional cages, the "tzézires" or "chazières", and often at the consumers' home.

The cheese large size allows a long conservation.

Tasting: vegetal notes (grass, hay), dried fruits (hazelnuts) and butter.

Serve at room temperature (if stocked in the fridge, remove it 30 min before) and not dry (keep the packaging, or top with a humid cloth till last moment).
Propose a cheese knife.
If the whole cheese is served, host should start first (some guests are always shy to begin a cheese).
Cut in slices, like a cake.
Alternate the side of the slices to make sure that one side will not dry too much if the cheese is not finished during this meal.
Traditionally cheese was never passed a 2nd time (only dish not prepared by the host), but if the host took specially care of the selection, guests should honor it.
On a young cheese the rind is edible. But if the cheese is quite ripe, some scrape a bit the rind (or remove it) not to mask the wine.