Degustation À L'aveugle DE Fromages DE Chèvre
DEGUSTATION À L'AVEUGLE DE FROMAGES DE CHÈVRE is a easy French recipe that serves 4. 650 calories per serving. Recipe by Papa en Cuisine on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $177.58 total, $44.40 per serving
Ingredients
- 100 g Bûche de chèvre affiné (Aged log‑shaped goat cheese from Poitou‑Charentes, mild and slightly nutty)
- 100 g Chèvre frais (Fresh, soft goat cheese, usually sold in small round discs)
- 100 g Sainte‑Maure de Touraine (AOP goat cheese with a straw label through the center; creamy and slightly tangy)
- 100 g Charolais (goat cheese) (One of the larger French goat cheeses, AOP, firm yet buttery)
- 100 g Valençay (Pyramid‑shaped AOP goat cheese, slightly ash‑coated, mild and creamy)
- 100 g Selles‑sur‑Cher (AOP goat cheese with a natural bloomy rind; earthy and smooth)
- 100 g Pouligny‑Saint‑Pierre (Pyramid‑shaped AOP goat cheese from Indre, firm yet creamy)
- 100 g Pélardon (AOP goat cheese from the Cévennes, semi‑hard, nutty, best when slightly aged)
- 1 piece Baguette (French bread) (Sliced into 1‑cm thick rounds for serving)
- 2 tbsp Honey (For drizzling over soft cheeses)
- 100 g Fresh grapes or figs (Adds a sweet contrast; optional)
- 30 g Walnuts (unsalted) (Roughly chopped for crunch)
Instructions
Gather All Cheeses and Accompaniments
Remove each cheese from its packaging, place on a clean cutting board, and let them sit at room temperature for about 20‑30 minutes so flavors develop fully.
Time: PT5M
Slice and Portion Cheeses
Using a cheese knife, cut the Bûche de chèvre affiné and Charolais into 1‑cm thick slices. Crumble the softer cheeses (Chèvre frais, Sainte‑Maure, Pélardon) into bite‑size pieces. Keep the pyramid‑shaped cheeses (Valençay, Pouligny‑Saint‑Pierre) whole for visual appeal.
Time: PT8M
Prepare Accompaniments
Slice the baguette, drizzle honey into a small bowl, arrange grapes or figs, and sprinkle chopped walnuts over another bowl.
Time: PT5M
Arrange the Cheese Board
Place each cheese on the serving platter, spacing them to allow room for cutting. Add the small bowls of honey, fruit, and nuts around the cheeses. Position the baguette slices on the side.
Time: PT5M
Optional Blind‑Taste Test
If you want to replicate the video’s “What’s in My Mouth” game, have participants wear a blindfold, taste a single bite, and guess the cheese. Reveal the answer after each guess.
Time: PT5M
Serve and Enjoy
Serve the platter immediately while the cheeses are at room temperature. Pair with a crisp white wine (e.g., Sauvignon Blanc) or a light red (e.g., Beaujolais).
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 50 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑free (if served with crackers or without bread)
Allergens: Dairy
Ingredient Substitutions
- Instead of Bûche de chèvre affiné: Aged goat cheese log (e.g., Valençay aged), Aged chèvre from other regions
- Instead of Chèvre frais: Fresh goat cheese from any region, Fresh ricotta (for a milder texture)
- Instead of Sainte‑Maure de Touraine: Crottin de Chavignol (goat cheese without straw), Mottier (soft goat cheese)
- Instead of Charolais (goat cheese): Mâconnais goat cheese, Pélardon (if you prefer a firmer texture)
- Instead of Valençay: Pouligny‑Saint‑Pierre (similar shape), Crottin de Chavignol (round) for a different shape
- Instead of Selles‑sur‑Cher: Crottin de Chavignol (soft rind), Brie (if you want a cow‑milk alternative)
- Instead of Pouligny‑Saint‑Pierre: Valençay (similar shape), Bûche de chèvre affiné (log shape) for variety
- Instead of Pélardon: Morbier (if you accept cow‑milk), Crottin de Chavignol (younger version)
- Instead of Baguette (French bread): Artisan sourdough, Crackers (gluten‑free if needed)
- Instead of Honey: Fig jam, Apple butter
- Instead of Fresh grapes or figs: Dried apricots, Pear slices
- Instead of Walnuts (unsalted): Almonds, Pistachios
Equipment Needed
- Cutting Board
- Cheese Knife
- Serving Platter or Charcuterie Board
- Small Bowls (optional)
- Blindfold (optional)
- Small Tongs (optional)
Critical Steps — Do Not Skip
- Allow all cheeses to reach room temperature before slicing (Step 1).
- Clean the knife between each cheese to prevent cross‑flavor contamination (Step 2).
Chef Tips from the Video
- Let the cheeses breathe uncovered for 15‑20 minutes; this releases aromatics.
- Pair the creamy Valençay with a drizzle of honey and toasted walnuts for contrast.
- Serve a chilled glass of Sauvignon Blanc to cut through the richness of the aged goat cheeses.
Troubleshooting
Cheese is too hard or dry.
Let the cheese sit at room temperature longer (up to 45 minutes). If still dry, drizzle a tiny amount of honey or warm gently in the oven (150°C for 5 minutes).
Cheese flavors blend together, making identification hard.
Provide a palate cleanser (water or plain crackers) between tastings and ensure each cheese is served on a separate small plate or spoon.
Accompaniments become soggy.
Serve fruit and nuts in separate bowls and add them to the plate only when a guest is ready to eat.
Storage
Refrigerator: Wrap each cheese tightly in parchment paper then place in a sealed container; consume within 5‑7 days.
Freezer: Not recommended for soft goat cheeses; if needed, wrap tightly and use within 2 months, but texture will change.
Room temperature: Cheeses can sit out for up to 2 hours during a tasting session.
Make-Ahead Tips
- Slice harder cheeses (Bûche, Charolais) a day ahead and store wrapped in parchment.
- Prepare honey, fruit, and nut bowls in advance; cover and refrigerate.
- Bring cheeses to room temperature just before serving for optimal flavor.
Frequently Asked Questions
What is the cultural significance and history of Bûche de chèvre affiné in French cuisine?
Bûche de chèvre affiné originates from the Poitou‑Charentes region, where goat herding has been a tradition for centuries. The log shape (bûche) was historically convenient for aging on wooden racks, and the cheese became a staple of French rural tables, symbolizing the simplicity and richness of French terroir.
How does Sainte‑Maure de Touraine differ from other French goat cheeses and why does it contain a straw inside?
Sainte‑Maure de Touraine is an AOP cheese that features a thin straw (paille) through its center, which originally served as a label for the producer. The straw also helps the cheese retain its shape during aging and adds a subtle earthy note. Its creamy texture and mild tang set it apart from firmer goat cheeses like Crottin.
What traditional regional variations of Valençay exist within the Loire Valley cheese tradition?
Valençay is traditionally made in the Berry region of the Loire Valley and is known for its pyramid shape and ash coating. Some producers create a milder, younger version that is whiter and softer, while others age it longer for a firmer texture and deeper flavor. The ash coating can be either charcoal or vegetable ash, each giving a slightly different aroma.
What occasions or celebrations is a goat‑cheese tasting platter traditionally associated with in French culture?
A goat‑cheese platter is often served during convivial gatherings such as aperitivo‑style evenings, wine tastings, and holiday celebrations like Bastille Day or Christmas markets. It is also a common feature at family picnics in the French countryside, where local cheeses showcase regional pride.
What other French dishes pair well with the goat‑cheese tasting platter?
Pair the platter with a crisp Sauvignon Blanc, a light Beaujolais, or a dry rosé. Complementary foods include fresh figs, quince paste (pâte de coing), toasted walnuts, and a rustic baguette. For a heartier meal, serve alongside a mixed green salad dressed with a honey‑mustard vinaigrette.
What are the most common mistakes to avoid when assembling a goat‑cheese tasting platter?
Common errors include serving the cheeses straight from the fridge (they lose aroma), using the same knife for all cheeses without cleaning (flavor cross‑contamination), and overcrowding the board which makes it hard to appreciate each cheese’s texture. Always let cheeses warm to room temperature and use separate utensils for each cheese.
Why does this goat‑cheese tasting platter recipe recommend a blind‑taste test instead of simply labeling the cheeses?
The blind‑taste test adds an interactive, sensory‑focused element that encourages participants to rely on aroma, texture, and flavor cues rather than visual identification. It mirrors the YouTube video’s “What’s in My Mouth” concept and deepens appreciation for each cheese’s unique characteristics.
Can I make this goat‑cheese tasting platter ahead of time and how should I store it?
Yes, you can slice the harder cheeses a day ahead and wrap them in parchment paper, then store in an airtight container in the refrigerator. Keep soft cheeses whole until just before serving. Assemble the accompaniments (honey, fruit, nuts) in separate bowls and cover them; combine everything at the last minute.
What texture and appearance should I look for when selecting a fresh chèvre frais for this platter?
Fresh chèvre frais should be white, slightly glossy, and have a soft, spreadable consistency without cracks. It should feel cool to the touch but not overly wet. The surface may have a faint milky sheen; any discoloration or strong ammonia smell indicates it’s past its prime.
What does the YouTube channel Papa en Cuisine specialize in?
The YouTube channel Papa en Cuisine specializes in French home cooking, focusing on approachable recipes, ingredient education, and occasional tasting challenges that highlight regional French products such as cheeses, charcuterie, and seasonal produce.
How does the YouTube channel Papa en Cuisine’s approach to cheese tasting differ from other French cooking channels?
Papa en Cuisine combines humor with detailed sensory analysis, often using blind‑taste games to engage viewers. Unlike many channels that simply present recipes, Papa en Cuisine emphasizes the cultural stories behind each cheese and encourages interactive participation, making the learning experience both educational and entertaining.
Last updated: August 21, 2026
