Mottin charentais, a cheese from France: what it is and how it is eaten

Mottin charentais is a soft, double-cream cheese from France. It is made from pasteurized whole cow's milk and has a rich, creamy flavour.

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Made from pasteurized whole cow's milk
Cylindrical shape, 200g average weight
Produced by Savencia Fromage & Dairy
Originally made near Surgères until 1936
Creamy taste with 37% fat content

What is Mottin charentais?

Mottin charentais is a soft cheese from France. It is made using pasteurized whole cow's milk. The cheese is shaped like a cylinder. Each wheel stands about 4.5 centimetres tall. The diameter measures 8 centimetres. An average wheel weighs 200 grams. The product is wrapped in paper. It contains a high amount of fat. The finished cheese holds 37 percent fat. When dried, the fat rises to 65 percent. The texture is soft and smooth. The taste is distinctly creamy.

Where does Mottin charentais come from?

This cheese comes from France. It was first made near Surgères. A company called Charentes Lait produced it there. They stopped making it in 1936. Today, Savencia Fromage & Dairy makes it. Production happens in Saint-Saviol. This town is in the Vienne department. A goat milk version once existed. That variety was called trottin charentais.

What does Mottin charentais taste like?

The main characteristic is its creaminess. The soft texture supports this rich mouthfeel. The flavour is mild and buttery. There are no sharp or tangy notes mentioned. The high fat content gives it a smooth quality. The taste remains consistent throughout the wheel.

How Mottin charentais is made

Producers use pasteurized whole cow's milk. The milk is processed into a soft cheese. The curds are formed into cylinders. The wheels measure specific dimensions. They are then packaged in paper. Savencia Fromage & Dairy handles production now. The process ensures a consistent creamy result.

Mottin charentais, drawn

The cheese white with a cream rind, drawn as a small round on a board. Drawn from this page, not a photograph of one wheel.

Age: Fresh days, on a 0 to 5 scale from fresh to extra-aged.

A disc: a small, flat round with a soft white rind, cut here to show the paste. Camembert, Brie and Reblochon.

Milk Cow's milk.

How Mottin charentais is eaten and cooked

The cheese is best eaten on its own. Its soft texture suits a cheese board. It works well as a snack. The creamy flavour pairs with bread. It is not typically cooked or melted. The simple presentation highlights its taste.

Mottin charentais through the day

This cheese fits a casual snack. It is also suitable for a cheese board. People enjoy it without cooking. The mild taste works for light meals. It does not belong to breakfast or dessert.

Mottin charentais in the world's kitchens

French cuisine includes this cheese. It is produced in western France. The region around Vienne is key. Historically, Surgères was involved. The style reflects local dairy traditions. Modern production continues the French method.

At a glance: where it turns up

By meal and use

Snacks Cheese boards

Cuisines

French

Faith and ritual

No religious ties are mentioned. The cheese is not linked to rituals. It is not associated with fasting. No special dietary laws apply.

Mottin charentais at celebrations

No festivals are listed. It is not tied to weddings. It is not part of holiday tables. It is an everyday dairy product.

Custom and folk tradition

Local lore mentions the original maker. Charentes Lait was the first producer. The goat version had a different name. These details reflect local history. The shift to Saint-Saviol marks a change.

Buying, keeping and serving Mottin charentais

The cheese is sold in paper packaging. Keep it refrigerated after purchase. Consume it while fresh. The soft texture requires care. Do not freeze it.

What to use instead of Mottin charentais

No direct substitutes are named. Other soft French cheeses might work. Double-cream varieties share the texture. However, no specific alternative is given.

Protection and trade

Savencia Fromage & Dairy produces it. They operate in Saint-Saviol. The brand replaced earlier makers. No export figures are available. It is a domestic French product.

Questions people ask about Mottin charentais

What kind of milk is used?

Mottin charentais is made from pasteurized whole cow's milk. This gives it a soft texture and a creamy flavour profile.

Where is this cheese from?

It is a French cheese. Current production takes place in Saint-Saviol, in the Vienne department. It was originally made near Surgères.

How does it taste?

The cheese has a distinctively creamy taste. Its soft texture and high fat content create a smooth, mild experience.

What is its shape and size?

It is a cylindrical cheese. Each wheel is about 4.5 cm tall and 8 cm wide. The average weight is 200 grams.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Mottin charentais", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

Monterey Jack: Frank Schulenburg, CC BY-SA 3.0, source

Feta: Unknown author, CC BY-SA 3.0, source

Bergenost: Jon Sullivan, CC0, source

Camembert: Unknown author, CC BY-SA 3.0, source

Cottage cheese: F ASTILY (T ALK ), CC BY-SA 3.0, source

Cream cheese: Famartin, CC BY-SA 4.0, source

Mottin charentais