Made in Lapleau, in the Auvergne region of France, by the Arnaud family, Gour Noir is a delicate ash covered cheese.
Milk for production is pasteurized and comes from the Arnauds' herd of immaculate Saanen goats. Gour Noir is a difficult cheese to make due to its fragility. The curds have to be very carefully handled and drained and the cheeses require careful aging.
The paste of Gour Noir is bone-white in color, with a delicate, tender, mousse-like texture.
Flavors vary according to the age of the cheese. When young, the flavor is milky, mild and has a gentle lactic tang. With age, the flavors intensify and can become quite assertive and robust.