Its name, la Couronne, meaning the crown, springs from its distinctive ring shape, and Lochoise means simply that it comes from the area around Loches.
This has to be one of the best unpasteurized goat cheeses that I've tasted thus far.
It has a mild "goatiness" and is somewhat salty and mildly acidic. There is a welcome whisper of a fresh, green grass flavor and its texture is ultra rich and creamy. It literally melts in your mouth.
Quite simply - fabulous!
Wines from the Loire pair best with La Couronne Lochoise. Try a white Sancerre or a reds such as Anjou or Bourgueil.
Our meal was thus closed by a raspberry 
The cake had a very subtle flavor and melted deliciously in the mouth. I added a bowlful of fresh raspberries that Martine had picked in her countryside home that morning for the raspberry lovers. 
It is always difficult to pair wine with dessert. I like contrast, so I do not like to serve a sweet wine like Sauternes. Champagne demi-sec used to be served with dessert, but I love Champagne before the meal starts, it wakes up my senses with its bubbles and fruity flavor. So I opted for a fine Cognac which with a strong flavor washed down the sugary cake. In the picture you see a Baccarat cognac glass and a Saint Louis carafe with a sliver plated topped cork where I keep my Cognac.
We started with Ravioles de Royans, a Dauphine (French region) speciality food. The little delicate squares (like mini raviolis) are made with white flour and stuffed with cheese and basil, I served them with a bit of olive oil and sliced olives and dry tomatoes. I presnetd them in a fine bone china bowl placed on a colorful chinese hand decorated dessert plate.
The main course was "magrets de canard" (duck breasts) from South West France. Magrets weigh about 1 lb each the skin side is very fat. First you make incissions on the fat to ensure it cooks. Then you cook them about 7 minutes on the fat side in a heavy pan (I use a Le Creusot iron cast frying pan) without any fat. The fat will melt. Your turn them and cook them 5 minutes o the meat side. You remove and put them in a pan in a medium low oven for 10 minutes. Cut and serve.
I served them with caramelized spring turnips (a classic garnish for duck) and onion compote with raisins, as if it were a chutney. Duck is served medium rare in France and cut in rather thin slices. I changed plates and forks amd knives and served a fresh lettuce salad, quite refreshing after the duck.
My cheese platter came from 
My dessert was a home made iced vanilla flavored cream with swirls of dark chocolate, served in a shell of meringue. I had put the vanilla bean on top to decorate the cake and to give a hint of the flavor.
We had our Nespresso in these small Chinese cups.
