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Pigouille is a raw sheep’s milk cheese made in the idyllic Charentes region of central France. The name comes from the long paddle that a boatman uses to navigate the narrow canals of the Poitevin’s marsh. Earlier it was made from made from unpasteurized cow's milk or goat's milk, or a mixture of the two.
The Pigouille has a salty, sweet and strong taste with a blue mold crust and a granular pate.