Fromagerie Segalafrom, makers of Bouyguette, was founded by the Etevenon family in 1978 near Tarn, in the Midi-Pyrenees region of France. The name of the farm, "La Colline aux Chèvres" literally translates as “the hill of the goats”, and has long been renowned for the high quality milk produced from the herd of about 150 goats. Therefore, it was a natural extension for the family to create a variety of goat’s milk cheeses. In 2005, the cheesemaking operation moved to a larger facility at Carmaux, which allowed for an expansion of the business, while still maintaining small-batch cheese production. Made between Spring and Autumn, Bouyguette is made from raw goat’s milk and weighs approximately 3-4 oz (100g). For production, milk is slowly coagulated using a lactic fermentation process and the curd shaped by hand and wrapped in linen cloth. This gives each cheese its distinctive elongated shape, marked with the impression from the folds of fabric. Cheeses are allowed to drain, without pressing, for at least 24 hours before being transferred to maturing rooms. Each cheese is decorated with a sprig of rosemary on top. Bouyguette can be eaten young, when the interior is semi-soft and slightly chalky and the flavor relatively mild with delicate hints of rosemary and thyme. At an age of about three weeks, flavors intensify, becoming stronger with a more pronounced goat and barnyard taste. The rind of Bouyguette is pale ivory in color, tender and wrinkled. The interior texture is soft and delicate, becoming scoopable as the cheese matures. Bouyguette pairs well with a dry white wine such as Sancerre, Riesling or Chinon.