Fabrice & Veronique Arnaud left Paris for the Limousin aged 18 in the 1970s as part of a movement following the student rebellion of 1968 that saw urban residents move to a sustainable life in the country. Since then, they have farmed their Alpine goats, now organic, according to those principles; growing all feed (grass, hay and cereals) on their farm. Gour Noir is a classic lactic goats cheese, using pre-ripened evening milk, mixed with fresh morning milk and coagulated for 24 hours.
It is drained before ladling and set in a distinctive leaf shaped mould. The name Gour Noir refers to an eddy in a local river where the dark stone beneath the water creates a black hole. While fluffy in mouthfeel when young, Gour Noir develops a pleasing toothsome texture when older and flavours are rich, buttery, sweet milk with a vegetal finish.