Cailloux or Pebbles are aptly named. They are cheeses that have a crunch when you bite them! This goat milk speciality was created in response to a specific request from certain customers of Domaine des Ballifays, who were looking for some cheeses with a real crunch. These little crottin cheeses are put in a drying chamber for around 10 days to give them their dry texture. They can also be grated, over pasta for example. The Domaine des Ballifays is a small-family owned cheese dairy in the heart of the Charolais hills. Their 150 goats are fed with grain and hay during the winter and graze in he open fields the rest of the year. The goat rawmilk cheeses they produice have unique forms and flavours.
