The cheese is very creamy with a slight tang to the taste. The edible crust is slightly chewy.
It is sold in several sizes. One is small wheels weighing 175 g (6.3 oz.) which are packed in round, white cardboard boxes.
It is named for where it is made: in Saint-Loup-sur-Thouet, in the Poitou-Charentes region of France. It is made by the dairy collective called “Groupement Des Laiteries Cooperatives Charentes-Poitou (GLAC.)”
This is not the same as a Saint-Loup Camembert (AOC) cheese being made in Domaine de Saint-Loup, Normandy, also from goat’s milk.
Serve at room temperature.
Boisard, Pierre. Camembert: a national myth (Richard Miller, Translator.) University of California Press, 2003.