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Cheese from France, Centre-Val de Loire, west of the Indre department
Raw whole goat milk is soured with a lactic starter or the previous day's whey and a little rennet at 18–22 °C for at least 18 hours. The soft curd is ladled into tall pyramid moulds, drains naturally for a day or two, is dry-salted and dried, then ripens at least 10 days until a wrinkled, ivory to bluish mould rind covers it. Made in 6 steps over 13 days – 17 days. The longest step, ripen until the mould rind covers it, takes at least 9 days (European Commission 2020) and runs at 9–16 °C (European Commission 2020). Lactic acid bacteria from the starter or back-slopped whey and the native milk flora and Surface moulds that form the wrinkled ivory-white to bluish rind do most of the fermenting.
| Main step | at least 9 daysSet[pouligny-spec2020] | Ripen until the mould rind covers it |
|---|---|---|
| Temperature | 9–16 °CSet[pouligny-spec2020] | Ripen until the mould rind covers it |
| Raw whole goat milk · At most 2 consecutive milkings on the farm, or 4 from 2 days in a dairy; never heated above 22 °C before renneting[pouligny-spec2020] |
| Lactic starter or whey from a previous curdling[pouligny-spec2020] |
| Rennet[pouligny-spec2020] |
| Dry salt[pouligny-spec2020] |
| Starter: lactic starter or whey from the previous batch |
Total time across the recorded steps: 13 days – 17 days
What changes: Starter or yesterday's whey goes into the raw goat milk
A lactic starter or whey from the previous curdling is added to start the souring.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pouligny-Saint-Pierre is a slow lactic goat cheese like its Loire neighbours, but its mould is a tall, narrow pyramid, said to copy the village church bell-tower. It must be made from raw whole milk, and a ripener tends its mould rind for at least 10 days.
This is a raw-milk soft cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Comté. Cooking the cheese removes the risk.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
Brenne farmers kept goats, the "poor man's cow", on poor clay-limestone land and made a few cheeses for home use. Collector-ripeners later gathered and dried them for markets in Paris, Limoges, Châteauroux, Blois and Lyon. In 1972 Pouligny-Saint-Pierre became the first goat cheese to receive a French appellation d'origine.
