"Our small workshop (10 people) in Fontenille focuses on goat’s milk cheese making and maturation since the Poitou region is the cradle of goat cheeses. The milk is collected daily from small farms located not far from our dairy. We offer a large range of goat cheese of different shapes and textures, which are made using various technologies."

Mothais is wrapped in a chestnut leaf and ripened to encourage a yeast-like mold to grow on the rind, creating a beatiful wavy pattern. 

Flavors are delicate and nutty, with a irristably dense texture.

Fromagerie Fontenille, Deux-Sèvres, Poitou-Charentes, France