Parthenay – sometimes referred to as Cabri de Parthenay is a goat cheese from smooth raw milk with no rind of great elegance. It is produced in Pougne-Herisson, a commune in the Deux-Sèvres department in western France, half way between Bressurie and Poitiers.
This great cheese is manufactured by Dominique and Jean-Yves Bellegou at La Revalière Fromagerie.
The traditional cheese factory based its reputation on the quality of its products. As one can read on their website La Revalière has a large tradition of more than thirty years perfecting the quality of the products at their image: sweet, generous, character and with thousand flavours.
Parthenay can be found in supermarkets sold in both white (natured) or black (ashed) version with similar extraordinary taste. Both are very mild and creamy in a thick, nearly dry way, with a pearly white pate.
This amazing cheese is a real bouquet of flavours, no wonder why is my partner’s favourite goat cheese.
The Parthenay is one of the jewels of “The Revaliere” with a small cylinder shape of 4 to 5 cm of diameter, about 2 cm thick, weighing around 180 g.
The cheese is placed on a chestnut leaf when still young. It will restore its tannin and give the taste a nutty flavour.
Related to the Selles sur cher in look and flavour, this cheese has a supple paste, creamy around with a soft and nutty flavour but probably with milder notes.
Pairing cheese and wine
Regarding wine pairings, this cheese pairs nicely with White wine: Haut-Poitou (Sauvignon, Chardonnay grapes).