What is Charolais?
A small, barrel-shaped (concave cylindrical) PDO goat’s milk cheese from the Charolais region of Burgundy, weighing 250–280 g. It features a natural, wrinkled rind speckled with blue-grey mould. Aged for a minimum of 16 days. A relatively recent PDO, it reflects the artisanal heritage of Burgundy’s cattle-farming region, where goat cheese was traditionally produced as a secondary product by farmers’ wives.
Taste, aroma, and texture
The exterior is slightly wrinkled and dry, with patches of blue-grey mould. The interior is dense, smooth, and supple, melting with a silky texture on the palate. With extended ageing, it becomes firmer and more crumbly. Its concave barrel shape is a defining feature.
Lactic and herbal notes are equally dominant, supported by a pronounced earthy character. Animal notes are clearly noticeable, while fruity notes remain subtle. No smoky character.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Charolais, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Served on goat cheese boards with honey or fruit.
- Crumbled over salads, beets, or roasted vegetables.
- Spread on rustic bread or warm tartines.
What pairs with Charolais?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Grissini
- Salted Cracker
- Mini Sesame Bagel
- Olive Cracker
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for CharolaisStory and origin
Produced since at least the 16th century in the Charolais region by the wives of cattle farmers, who kept goats alongside their herds. The cheese was historically consumed on the farm and sold in local markets. PDO status was granted in 2010.
Storage and serving
- Store in the fridge, wrapped in cheese paper.
- Air travel: suitable only for short trips if sealed and kept cold.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
