Sainte-Maure De Touraine Raw Goats Cheese - approx 300g
Ingredients: Raw goat milk, salt, lactic ferments, animal rennet, food ash
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This French raw goat cheese is easily identifiable by its shape - a log - but especially by the straw through the centre of the cheese. Its crust is ashy with charcoal. Its white paste is supple with a fresh, goat cheese taste that asserts itself with ripening and its dough becomes firmer and its flavours more mature and slightly salty.
Its reputation is second to none!
Made in Touraine in the Loire region this cheese was described by the novelist Balzac in 1841, the origin of this cheese dates back to around the 10th Centuary.
The know-how has never changed: cast in ladles in troconic containers, it is then drained for 36 to 48 hours, then comes the delicate moment of demolding. In order not to break the cheese, a straw rye (now laser engraved with its name and its n authentication) is introduced right through the centre. In addition to solidifying it, the straw will play a role of drain to ventilate the cheese.