Sainte-Maure“Goat and Ewe” cheeses
Mature log, Long goat’s cheese, Goat’s cheese log
Sainte-Maure is a matured goat’s cheese that can be made anywhere in France. However, it is principally produced in the Poitou-Charentes.
The minimum maturation period for this cheese is seven days. The cheese is also available in a reduced-salt version with 25% less salt.
Its rind may be coated in ash, and it may also have a straw in the center of its paste, much like the AOP « Sainte Maure de Touraine », with which it should not be confused.
Most of the Sainte Maure cheeses that are produced are not coated in ash, but instead have a white bloomy rind.
This is the most widely-consumed goat’s cheese: as a snack on a slice of fresh bread, in green salad, or breaded and pan-fried on both sides in a little olive oil.
The definition of this cheese was established by the French decree nº 2007-628 of April 27, 2007.
This creamy, soft-ripened cheese log either has a white, downy bloomy rind or a thin, wrinkled and sometimes blue-spotted or ashy rind. Its paste is very white, smooth and dense.
Health & nutrition
Flavours & sensory qualities
Its taste is rather mild and fresh, and its distinctive goat’s taste develops progressively as it matures. It can sometimes have a sharp taste when its rind is bloomy and it has undergone a long maturation period.