Pigouille is a small wheel of cheese or curd, weighing around 150 g (5-6 oz) from Anjou, Charentes and Poitou. These are fresh, soft white curd cheeses of cows, goat’s or , predominantly, sheep’s milk. They are soft, mild and creamy, often in a rush basket, made on farms and in houses. The cheese is known as pigouille when moulded or jonchée when moulded in a rush basket or just wrapped in straw. Traditionally, curdling is initiated by the addition of a cardoon flower. This means that it will be acceptable to vegetarians. It is usually aged for around 4 weeks, is at it its best in spring, summer and autumn.
