Small goat’s cheese made from raw milk from Burgundy, and the Charolais region in particular. The dairy collects the goat’s milk every day from 8 small farms that have between 120 and 150 alpine goats that are free to roam outdoors. The peculiarity of the plains of Charolles is that they are very humid, with rich and lush grass. The Saint Vincent cheeses are delicately hand-moulded with a ladle. The maturing process lasts 2 weeks, during which the cheeses shrink from 140g to 70g. The rind takes on a lovely blue bloom of Penicillium roqueforti, which is very characteristic of the region, and particularly present in the water due to the very humid climate. Soft and supple texture, attractive blue bloom, taste with hints of undergrowth and mushrooms.