Oiselliere is a lactic goats cheese, whose curd takes 2 to 3 days to set and begins growing its own natural geotrichum yeasts as it does so. To allow this to happen, the milk quality has to be exceptional and the length of the setting time enables the natural flora of the milk to develop, creating a subtle yet complex flavour. Oiselliere is structured and clean when young, with mild but nuanced lactic flavours. As it ages, the animal quality and acidity accentuate. It displays textures ranging from close and fudgy to fluffy and mousse-like, sometimes with runny rinds.
Made with raw goat's milk and animal rennet in the Loire, France.
