Ripened log, 450g
All of Soignon’s know-how and the yummy flavor of our aged log in a larger size. Perfect for bigger appetites!
Pasteurised goat milk, salt, starter cultures (including milk), coagulant
| Per 100 g | % Daily Value | |
|---|---|---|
Energy | 1208 kJ / 291 kcal | 15 |
Total Fat | 23g | 33 |
Saturated Fat | 16g | 81 |
Carbohydrate | 1g | 0.4 |
of which sugars | 1g | 1 |
Protein | 20g | 40 |
Salt | 1.5g | 25 |
Nutrition Facts
The Ripened log is high in protein and a source of calcium. It can be a great choice for those looking to maintain muscle mass and keep their bones strong.
Suitable for the whole family.
Serving suggestion
You whole family will love the ripened log on a cheese board or you can use it to whip up other recipes!
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Your health questions
Sport and recovery: protein-rich meal ideas with goat cheese
After a good workout, protein is often one of the first things that comes to mind. And for good reason: some goat cheeses can contribute to protein intake as part of a varied post-workout meal. But a protein-rich meal after exercise is about more than protein alone: starchy foods, vegetables, fruit and hydration also have an important role to play in creating a balanced meal.
Non classé
Goat Cheese at SIAL 2026: Find Your Soignon Match
Every two years, SIAL Paris brings together food industry professionals from around the world. They come to explore new products, meet suppliers and identify the trends shaping the future of the sector. As SIAL Paris 2026 approaches, visitors looking for a leading French goat cheese brand will once again be able to find Soignon throughout the entire exhibition.
From 17 to 21 October 2026, Soignon will welcome visitors at Hall 7, Aisle D, Booth 126. This edition will be a special one, with a dedicated brand space designed to offer a more immersive way to discover the Soignon universe.
Our tasting tips
How to Use Goat Cheese in Classic Italian Dishes
Italian cooking is full of familiar flavours that pair naturally with goat cheese: ripe tomatoes, fragrant basil, roasted vegetables, mushrooms, olives, herbs and pesto, to name just a few. Exploring goat cheese in Italian cuisine does not mean replacing the cheeses traditionally associated with these dishes. Instead, it offers another way to interpret familiar favourites — bringing creaminess, a distinctive flavour or a different texture while preserving the character of the original dish.
From pizza and pasta to risotto and bruschetta, the key is choosing the right type of goat cheese for the role you want it to play.
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