Aged for 15 days and made with unpasteurised goat’s milk by Fromagerie de la Mothe-Saint-Héray in Poitou-Charentes Deux-Sèvres, France. This Camembert-style cheese has similar vegetal and mushroom notes, but with an assertive goat-y tang and a slight sweetness. The story of Saint Héray began in 1906 with Pasteur Eynard, who, from his village in La Mothe-Saint-Héray , specialized in crafting soft goat cheese with a bloomy rind. While the cheese dairy itself has experienced occasional interruptions and relocations over time, the cheese and, more importantly, the expertise required to make it have managed to endure.