Choose your named delivery date in checkout. Try one of our Online Cheese Tastings
Georgelet Buchette

Georgelet Buchette

A light fluffy rind French goats' milk cheese with a pleasing floral quality and a subtle citrus freshness. 

£10.25 per unit
Unpasteurised Traditional Rennet Goat
PLU 1607

Key Facts

  • CountryFrance
  • RegionVillemain
  • FlavourCreamy
  • Type of MilkGoat
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • Weight180g
  • Weight TypeNet

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageStore refridgerated


  • IngredientsGoats Milk (Milk), Rennet, Salt, Charcoal
  • AllergensMilk
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

Artisan French Goats' Milk Cheese

Georgelet Buchette is a raw milk, classic log shaped goats' milk cheese is produced by master cheese maker Paul Georgelet in Poitou Charentes. With a dense, rich paste and a light fluffy rind, this goats cheese has a pleasing floral quality and a subtle citrus freshness. 

Paul Georgelet learned to make cheese from his mother, grandmother and women in the village where he’s from and is proud of the fact that he learned everything by watching rather than through formal training. Today he farms over 80 hectares of land, growing grass, barley and oats to feed his 500 goat strong herd. He firmly believes in the idea of ‘pitchfork to fork’ and that growing his own feed is key to ensuring quality. 

Paul Georgelet makes a variety of different styles of goats cheeses, from Chabichou de Poitou to Mothais sur Feuille, each of which is made with high quality raw milk from his own farm. Every cheese is made by hand, gently ladling the curd, in very small batches. 

It’s fair to say that these cheeses are made and selected with flavour in mind rather than beauty. The delicate snowy geotrichum rind can become speckled with blue and green spots which are perfectly safe to eat and are a sign of an artisan cheese.