Here’s a goat’s cheese that may be new to you – Clacbitou. One of our favourites, it comes from the Charolais region in Saone et Loire, Burgundy.
The company that makes the cheese, La Racotière was founded in 1970 by a Madame Devillard who worked with a number of small dairies in the region. Today, Monsieur Guillerand is in charge along with 6 employees.
The name Clacbitou comes from Charolais dialect meaning ‘goat’s cheese’.
It takes 2 litres of raw goat’s milk to produce one cheese that typically weighs 280g.
Firm and dense in texture, it’s creamy yet has a lemony freshness and a touch of hazlenut. The rind has notes of winery cellar!
This kind of goat’s cheese ages very well. It developes a slightly softer texture towards the rind but retains delightfully dense and smooth in the centre.
I’d recommend a white wine with this. The obvious choice would be a lightly oaked Chardonnay from the region of production – a Burgundy.
