Bouyguette

When young, the cheese is semi-soft, slightly chalky and has a mild, lactic, citrus flavour. As the cheese matures, the flavours intensify and the cheese gets saltier, with more of a ‘goaty’ taste and wonderful, herby and aromatic undertones.
Raw Goat's Milk
Matured for 2 to 4 weeks
Traditional Rennet
£9.50

The History, Dairy & Farm, Animals & Maker

Fromagerie Segalafrom was founded by the Etevenon family in 1978 in the Midi- Pyrénées region of France. Their current cheesemaking factory was built by the family in 2005 to more efficiently produce their range of goat’s milk cheeses. All of their cheeses are made with milk from six local producers, who feed the herds in the protected pastures of Ségala, the ‘land of a hundred valleys’. It has an incredibly diverse flora which produces a seasonally changing, flavoursome and exceptionally high quality goat’s milk. The goats are never fed any GM crops or any fermented food, they have a guaranteed, entirely natural diet.
In 2015, Francois Etevenon retired, at the age of 66, and passed the business onto two brothers, Julien and Benjamin (whose parents founded nearby Fromagerie Le Pic), who share his passion and dedication for small, entirely handmade and artisan produced, quality goat’s cheese.

To make the Bouyguette, the goat's milk is slowly coagulated using lactic fermentation and the drained curds are then ladled into squares of linen and then hand shaped into long leaf designs. The cheeses take on the beautiful, subtle fabric pattern from the linen as they form. After a week, each cheese is unwrapped, topped with a sprig of rosemary to represent the local terrain and add a herbaceous aroma, and is ready for sale.

Sustainability

The goats are outdoor reared, home fed and the cheese is made and matured on site so there are no food miles involved in production.