The shape of the Pouligny clearly resembles that of the Valençay, but its texture is quite different: it has a lighter grain and is creamier, especially on the edges, beneath the velvety rind. Its flavour is also slightly less savoury than that of the Selles sur Cher or Valençay, with fruitier notes. It can develop dots of blue mould on the rind as it ages, with the flavours becoming stronger. A striking cheese with a very pleasing texture, it will always delight goat’s cheese enthusiasts. Milk : Unpasteurised goat's milk Mature time: 2-4 weeks