The young logs are lightly dusted with salt and ash, which helps develop the greyish white and blue moulds on the surface. A piece of straw runs along the length of the chalk-white interior of the cheese giving structural integrity to the young logs, this also allows air into the centre of the cheese and aids ripening. Saint-Maure is at its peak from May till November. The cheese may be aged for 3-6 weeks. Young Sainte-Maure has a goaty aroma and a clean, acidic taste with a nutty finish.