Pavé de Chirac (aka “Briquette de Chirac”, “Brique de Chirac”) cheese is made from pasteurized goat’s milk.
It is a soft cheese sold in rectangular blocks that have a soft rind with spots of light-blue mould. Inside, the cheese is ivory white, and in texture somewhere between creamy and oozy, depending on the age. Typically it is aged for around 1 month.
This is actually a “new” cheese in France. It is a farmhouse cheese made by a “Monsieur Morin” and first promoted by cheesemonger Dominique Desserre who ran the cheese business “Au Gré du Lait” in Tours, France. Au gré du lait, bio et agriculture saine. 15 June 2017. Accessed April 2022 at https://nouvellesgastronomiques.com/au-gre-du-lait-bio-et-agriculture-saine/
The cheese is made around the village of Chirac near Clermont-Ferrand in the Massif Central area near Puy in Auvergne, central France. William. Un Tour de France des Fromages au Lait de Chèvre. Guide Resto. 24 June 2021. Accessed April 2022 at http://www.guide-resto.info/un-tour-de-france-des-fromages-au-lait-de-chevre/
This is not the same goat’s cheese as the one named Chirac made in Charente in south-west France.
|↑1||Au gré du lait, bio et agriculture saine. 15 June 2017. Accessed April 2022 at https://nouvellesgastronomiques.com/au-gre-du-lait-bio-et-agriculture-saine/|
|↑2||William. Un Tour de France des Fromages au Lait de Chèvre. Guide Resto. 24 June 2021. Accessed April 2022 at http://www.guide-resto.info/un-tour-de-france-des-fromages-au-lait-de-chevre/|