Sainte-Maure de Touraine AOC is a small log-shaped goat’s cheese from the Loire, weighing approximately 250 g. The paste also changes with age from a smooth yielding fondant to a more dense, friable goat’s cheese. The AOC delimits production to the département of Indre-et-Loire and certain areas of Indre, Loir-et-Cher and Vienne. Coagulation must be mainly through lactic fermentation although a small amount of rennet may be used to ensure that the curd sets. The undrained fresh curd must be cast with a ladle or a curd distributor and drainage must occur naturally.

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. As the cheese matures it becomes saltier and develops a more goat-y flavour.

Enjoy Sainte-Maure with sauvignon blanc-based wines from the Loire such as Touraine Sauvignon, Sancerre and Pouilly Fume.