Region: Central France
This traditional French, goat cheese is log-shaped and sometimes bares a piece of straw or stick from end to end, giving it a popsicle-like appearance. When young, the rind is white and the paste is firm and creamy. As it ages the rind becomes blue while the interior dries and hardens. Its taste becomes salty and sour yet the aroma stays goaty throughout its life. The rind can be ashed (inedible) or unashed.
A similar version is made in England called Ragstone.
Wine: Young: Vouvray, Saumur; Aged: Chinon, Bourgueil
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