Chèvre frais / 180g / Goat/Raw/Animal Rennet / Fresh / Poitou/ 19% fat / Fresh, lemony, the slightest of goat hint.
 
A fresh lactic raw goat cheese of the likes one could make at home, should you choose too, takes about 24 hours to coagulate with a minute amount of rennet at ambient temperature, no need to heat up as it would only release realese the fatty acids responsible for the goatiness of a chevre. 
 
How to have it? As it comes with fresh herbs and freshly chopped pink garlic on a baguette. You could coat it completely with your very own mix of herbs or spices or keep it in a grease proof paper a couple of days in the fridge... Surprise me with your recipes.
 
Pair it with a dry white wine, Sancerre maybe.