Yummy appellation d'origine contrôlée cheese in Loire Valley

AOC, French Cheese

Loire Valley offers goat cheese lovers paradise. It is a perfect place for a holiday meandering beside the Loire River, visit the famous historical castles, cheese producers and caves for wine tasting and even live in a castle boutique hotel, if you have chosen. Chateau du Guerin near Blois is a perfect base for a cheese lover's Loire Valley holiday and for an adventurous French destination wedding. They also have a new credit crunch buster wedding package offers incredible value. 

History goat cheese in France began in the Loire valley in the 8th century, the Saracens were of Arabic origin repulsed at Tours. When they were expelled from France, they left their goats and recipes to make amazing cheese from goat's milk. 

The picturesque villages on either side of the Loire produces goat cheeses in various sizes and shapes. There are six AOC (Appellation d'origine contrôlée) cheese: Crottin de Chavignol, Sainte-Maure de Touraine, Selles-sur-Cher, Valencay, Pouligny-Saint-Pierre and Chabichou du Poitou. There are currently 42 French cheese with AOC status. An AOC cheese is made within a specific region in accordance with established methods of production. Quality is assured with an AOC cheese. 

Pouligny-Saint-Pierre nicknamed the Eiffel Tower or Pyramid because if its shape. The rind is naturally mold. The crown is a soft, damp white and crumbly. The taste is sour and salt first, followed by sweetness. This cheese is great with a glass Reuilly or Sancerre. 

Chabichou du Poitou has a thin crust of white, yellow or blue mold, and a delicious slightly sweet taste. Pouilly Fume and Sancerre wines go nicely with this cheese. 

Crottin de Chavignol known as Chavignol is tough and rugged black surface and the flavor is a balance between acidity, sweetness and a little salt, which can be enjoyed with a glass of Sancerre Chavignol. 

Valencay cheese resembles a small black pyramid. It is argued that the shape of the shape was originally a perfect pyramid. But when Napoleon returned from a disastrous campaign in Egypt, he stopped at Valencay Castle, cheese reminded him of the Egyptian pyramids and in a furry he chopped the top of the cheese with his sword. The Valencay goat cheese has a rind of natural mold, cover with salted pulverized coal and goes nicely with a glass of Quincy, Reuilly or Sancerre. 

Sainte-Maure de Touraine is a blue-gray mold covered long truncated log of goat cheese. The cheese is ripe, balanced, round with salty, sour and an aroma of walnut. This cheese is produced all year round and is nicely complimented by a glass of Chinon and Vouvray. 

Selles-sur-Cher also has a natural rind of mold powder and covered with salted charcoal. Skull is hard at first, so moist, heavy and clay-like, as it blends and melts in your mouth. The taste is slightly sour and salt with a touch of sweetness. A glass of Sancerre or Pouilly Fumé accompany this cheese beautifully. 

What better way to enjoy these cheeses than driving through the Loire Valley visiting historic castles, perhaps a balloon ride in the morning, gourmet lunch in the village bistros, meeting cheese and wine producers are trying their products and returning at night to a friendly, welcoming boutique chateau hotel. 

Not just to visit a French chateau - stay in one. Customers get to truly experience the magnificent live in a French chateau. 

For future brides you can entertain your French destination wedding guest with wine and cheese tastings in a track meandering through the Loire Valley visiting historic châteaux. At your wedding breakfast you can make goat cheese as part of your entree, as well as on your cheese plate. If you love goat cheese, you will not regret it.