Sainte-Maure de Touraine Goat Cheese

This log of ivory-coloured goat’s cheese has been celebrated as one of the Touraine region’s gastronomic treasures for several centuries. The cheese is made using raw goat’s milk, to ensure that it retains the local character of its place of origin. The curd is moulded, and then left to drain naturally. At the time of unmolding, the cheese is salted, sprinkled with ashes and a rye straw is inserted through the centre of each log. This helps to hold the log together, but is also used as a trademark of authenticity and a guarantee of origin.

Sainte-Maure de Touraine has held the designation Appellation d’Origine Contrôlée since 1990, and Appellation d’Origine Protégée since 1996. It is to be enjoyed either soft-ripened and smooth or firm and drier, according to its aging time, which is a minimum of 11 days. It is often served at the end of the meal, but may also be enjoyed finely sliced with aperitifs.