Sainte-maure-de-touraine

The cheese

A long goat's-cheese cylinder of about 250 g pierced by a rye-straw that makes handling easier and ventilates the core, AOP Sainte-Maure-de-Touraine is a specialty of southern Touraine. Made from raw Alpine goat's milk, it is dusted with charcoal ash that gives it its characteristic grey-black appearance. Minimum ageing is 10 days, but it is best enjoyed between 3 and 6 weeks, when the rind acquires blue-to-grey moulds and the white paste becomes denser, with hazelnut, goat milk, mushroom and wet-stone aromas. Remarkable length on the palate. Classic pairing with a white Chinon (chenin) or Touraine-Sauvignon, or a Vouvray off-dry. Also lovely melted on toast with thyme.