Half-cut wheel of cheese on a wooden board with a white textured background

Goat Log Sliced

170g
€5,50
€5,50
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Half-cut wheel of cheese on a wooden board with a white textured background
  • Half-cut wheel of cheese on a wooden board with a white textured background
Goat Log Sliced

France · Centre-Val de Loire

Goat Log Sliced

€5,50
€5,50

A classic white rinded goat log, it has a chalky centre, surrounded by a mantle of softer cheese. The flavour is mild and creamy with a traditional goat’s milk tang.  
ProducerP. Jacquin TypeSoft RennetVegetarian RegionCentre-Val de Loire MilkGoat RindBloomy | White Mould
Weight

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Goat Log Sliced

Buche de Lucay goat logs are made with salted curds which are moulded into log forms and then coated with Penicillium Candidum. The logs are left to ripen and develop a velvety rind thanks to that active Penicillium. The resulting cheese leaves a crumbly centre with a ripened outer layer encased in a pillowy edible rind.
Serving & Storage
Ingredients & Allergens

Goat (MILK), salt, lactic starter, non-animal rennet

For allergens, see ingredients in bold.
Recipes

Our cheesemongers share their favourite ways to enjoy our foods with recipes and dishes to show-stopping cheese boards.

Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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P. Jacquin

Meet Our Producers

P. Jacquin

Loire, France

Fromagerie P. Jacquin & Fils is a family-run cheese producer and affineur based in La Vernelle in France’s Centre-Val de Loire region. Established in 1947, the company has remained in family ownership across four generations and specialises in traditional goat’s cheeses from the Loire Valley. Its range includes key regional AOP varieties such as Selles-sur-Cher, Sainte-Maure de Touraine, Valençay, Pouligny-Saint-Pierre, and Crottin de Chavignol. Working closely with local dairy farms within the surrounding region, Jacquin oversees the full production process, from milk collection and curdling through to moulding, maturation, and packaging.

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