There are thousands of different goat cheeses in France, many of which are produced artisanally in Provence during the spring and summer months, after the birth of the kids in February/March.

The cheeses can be enjoyed in many different ways depending also on the degree of ripening. A dry goat cheeses is perfect for grating on pasta, a creamy goat cheese can be heated on toast and served with a spring salad, and a fresh cheese can be used in dessert recipes. Goat cheeses are best stored in the refrigerator and taken out 30 minutes before tasting.

Some of the better known have AOC/AOP designations.

Tome de Provence (also called Tome à l'Ancienne) is said to have been made in Provence since prehistoric times. A cheese made from raw alpine goat’s milk, and matured between ten days and three weeks with a fat content is 20%. Ripened in the cellar, this Provence cheese is said to be "semi-dry" or "dry". It is fruity and can be delicately sprinkled with pepper and savory.

Brousse du Rove is a fresh cheese made from raw, whole milk of the Chèvre du Rove, goat breed produced mainly in the Bouches du Rhône department, but also in the south of Vaucluse. It has been protected since 2018 by an Appellation d'Origine Contrôlée (AOC). It is a fresh cheese, sold in a cylindrical shape without rind, salt-free and extremely creamy with a very tangy fresh milk flavor. It is best tasted in the spring and summer months, often served with a coulisof fruit.

Picodon

Picodon is made from raw and whole goat's milk, notably in the departments of Ardèche and Drôme and Vaucluse (Canton of Valréas). It has an AOC and AOP. Picodon is a cheese with a supple and fine texture when it is young but can be brittle after a longer ripening. The cheese might be packed with herbs in jars of green local olive oil.

Calisson

Calisson is a soft goat milk cheese with a natural ivory rind covered (also sold in an ash version). Creamy and lightly flavoured, it inspired the confectionery of Aix-en-Provence.

Poivre d’ane

A soft cheese, made around Mont Ventoux from goat or cow milk. Its name comes from its coating of several dry herbs. It should have a sweet and fragrant flavour.

Banon

Banon, is a small French cheese from old recipes from the Alpes-de-Haute-Provence farms. Its name comes from a small village on the Plateau d'Albion between the Lure mountain and Mont Ventoux. Protected by The cheese is ripened for ten days, then soaked in marc, and further ripened in dried chestnut leaves for a unique flavour and and incomparable creaminess. Sold swaddled in chestnut leaves, surrounded by raffia sprigs, it is the cheese of autumn. Fresh, it can be enhanced with spices or savory. It then takes the name of banon poivre d’âne.