SOIGNON - French goat cheese
Soignon is a nice soft flavorful goat's cheese made in France. Its production is set in several stages, just like other cheeses. Initially, the goat's milk is curdled by rennet and lactic bacteria for a couple of days. The curd is then separated from the whey and is put into moulds, where more of the whey is drained away. Then the cheese is salted according to the desired flavor and control of the bacterial growth (they create flavor!). If the cheese is about to be ripened, the curd is stored for a longer time in specially ventilated cellars, where the flavor and texture of the cheese develop.
Types of Soignon
Goat cheese, like the French Soignon cheese, can be eaten at any of its ripening stages (which is unlike lots of other cheeses). If you eat a non-ripened cheese you will get a cheese that is very smooth, soft and creamy, and is colored white. However, aside from these nice advantages, the flavor of an unripened Soignon is not very well developed. For this reason it is best to combine it with other flavorful ingredients. If you want to use unripened Soignon on a sandwich, since it's easy to spread, then place some baby cherry tomatoes and some fresh herbs like basil on it. You can also try some smoky black olives, green olives, or indeed some fruits. A pinch of peppar will add some kick to the whole sandwich.
A ripened Soignon has been stored and developed for some time and they have that typical flavor of a goat cheese. Now, they contain much less water, so they are not that spreadable, however they are still soft. Soignon cheese like Sainte Maure (see picture) is a popular choice among people. It is creamy and it tastes wonderful, it also has a bloom coat.
Cheeses that are denoted with an AOC (Appellation d’Origine Contrôlée) are made according to traditional recipes and with traditional products. (A similar AOC mark is put on the traditionally made wines.) Their flavor is more intensive than the above cheeses' and are typically served in fine restaurants. A Soignon cheese like Chabichou du Poitou or Pouligny Saint-Pierre is an AOC goat's cheese. They are also the more expensive cheeses.
Cooking with Soignon
Soignon cheese can really do it for any of your plain old pizzas or toasts. It can also be served as a snack with some fresh nice bread and salads. Some restaurants have Soignon (among other cheeses) as an alternative dessert. It can be served with fruit (a nice complement of flavor and carbohydrates!), as well as with wine - usually a good white wine is a fair choice. You can also try a red wine, but don't let it be too intensive in flavor.
Storage of Soignon cheese
Keep your Soignon wrapped in its package in the warmest part of your refrigerator. This, because the cheese is still alive and will develop more flavor if you let it stand for a while. It is also important to retain the inherent qualities of the Soignon. Remember to not let it dry out, or get moist for that matter. Just seal it in its package and let it rest in about +8C/46F.