Cheese Information

St. Maure de Touraine





Milk Type




Cheese Type






Sainte-Maure de Touraine is another amazing cheese in the pantheon of all time French favourites.  This 250 gram ash covered log has been made in one form or another since at least the 9th century.  One legend states that an Moorish woman left behind after the Battle of Tours in 732 AD taught the local peasant how to craft the cheese, and it is named after her (Sainte-Maure de Touraine – The Holy Moor of Tours).  Being an extremely popular cheese in France, a staggering 1300 tons are made each year, which translates to well over 5 million individual logs of St. Maure

The ash covered exterior of St Maure de Touraine is quite wrinkled, set with a mould that can run from white and greyish blue.  It has a sharp and slightly musty aroma that is one of the hallmarks of a fine aged goat cheese, just slightly reminiscent of the barn that the milking goats dwell in.  Beneath the rind is a paste that is bright white and chalky when very young, and takes one a more ivory hue and develops a soft, creamy ring at the outside as it ages.  A complex bouquet of flavours that are slightly sweet and tart, rich and creamy, but wholly satisfying and oddly refreshing, all at the same time.

Sainte-Maure de Touraine is extremely versatile in it’s uses.  It is often used in fresh green salads, cooked vegetable dishes, as well as a decadent garnish to pureed soups.  It can certainly be the star of your cheese board, but is at it’s best when it is served with it’s classic wine accomplice, Sauvignon Blanc, specifically wines from the Sancerre AOC. In

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