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Cosne de Port Aubry

Type:  Soft
Milk: Raw goat's
Animal breed: Alpine
Size of cheese: 18cm
Weight:  1kg
Location:  Bourgogne, Nievre
Altitude:  150m
Season:  All year
Scale:  Farmhouse

Cosne de Port Aubry is made by Emmanuel and Margueritte Melet on their farm in Cosne sur Loire: a town in the Sancerre region of the Loire Valley.

Goat farming has a long history in this region which was once scattered with tiny farms comprising of little more than a few vines, perhaps a modest cereal plot, and two or three goats – a practical choice of animal, given their independence and aptitude for foraging.  Visitors to the Ferme du Port Aubry are always shown the remnants of local goat houses – small structures attached to the back of farmhouses which would house a family’s animals.

Cosne de Port Aubry was Emmanuel’s invention – when you live in a place called Cosne sur Loire a cone shaped cheese is nothing if not a logical step.  Made to almost the same recipe as the farm's other production: Crottin de Chavignol, it's always interesting to taste these bigger cheeses alongside their baby counterparts. With a super smooth, dense paste, and refreshing lemony notes, they are delicious when paired with Sancerre or another crisp white wine.

 
Ladling curds into cone shapes moulds

Ladling curds into cone shapes moulds

Emmanuel in the drying room

Emmanuel in the drying room

Round milking parlour

Round milking parlour

Pre-straining curds

Pre-straining curds

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