Sainte Maure de Touraine is one of the most famous goat’s milk cheese from the Loire Region. After a 24 hours coagulation, the cheese is being ladled into long, cylindrical molds and drained naturally. The cheese is then removed from the mold and a long straw inserted, designed to hold the fragile cheese together and ventilate its interior. It is then salted and covered with powdered charcoal.
Saint Maure de Touraine is a semi soft cheese with a bright white paste, it is first slightly chalky in the palate and becomes rapidly pasty, with citrusy notes and a long, goaty finish.
As with most of the Loire valley cheeses, a great wine pairing would be a Loire chenin or a delicate Sauvignon from Touraine.
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