The Saint-Héray is a close cousin of Camembert, but unlike Camembert which is made with cow's milk, Saint-Héray is made with goat's milk. The goats are fed with plants grown mainly on farms near the dairy, the milk is collected daily and processed the same day following a centuries-old tradition.

Tasting notes:

• Rind white with areas of ivory, thin and fluffy, slightly pleated and rough. As the cheese matures, orange to reddish hues appear on the edges.
• Smooth and fine paste, slightly fluid, melting and unctuous.
• Scent slightly goaty with hints of mushrooms and flavor with notes of nuts. All the aromas are preserved thanks to the wooden box in which it is marketed.

The story begins in 1906 with the shepherd Eynard, who, from his village of La Mothe-Saint-Heray, specialized in the production of tender goat cheeses with a bloomy rind. Since then, the dairy itself has undergone some interruptions and other moves, but the cheese and above all the know-how it requires have managed to survive.

The legendary smoothness of Saint-Heray cheese embodies sustainability, tradition, and history.

Storage: Between 2º and 10º

Animal origin: Goat

Type of milk: Thermized