Sainte-Maure de Touraine
Being granted PDO in 1990, Sainte-Maure de Touraine is one of the most famous goat’s cheeses in France. Its origins go back to the Middle-Ages, after goats were introduced by the Moors. It is made in the eponymous village of Sainte-Maure, in the Loire Valley, and is easily recognised by its small log-like shape and the traditional ryegrass straw running through its middle for ease of handling.
Sainte-Maure is rolled and charcoaled to dry out the surface of the cheese and encourage the development of a fine grey-blue edible rind. The cheese is then matured in well-ventilated cellars for about a month and develops a glossy white paste with a fine and firm texture and long-lasting savoury flavours with hints of nuts and citrus.
Producer : Eric Hamouma
Milk : unpasteurised goat's milk
Allergens : milk