Sainte-Maure de Touraine

Sainte-Maure de Touraine
Country of originFrance
RegionTouraine
Source of milkGoat
PasteurisedTraditionally no
TextureSoft-ripened
Aging timeat least 10 days, 10-28 days[1]
CertificationFrench AOC[1] 1990
Named afterSainte-Maure-de-Touraine
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Sainte-Maure de Touraine is a French cheese produced in the province of Touraine, mainly in the department of Indre-et-Loire. It is named after the small town of Sainte-Maure-de-Touraine, in the department of Indre-et-Loire, at equal distance from westerly Chinon and easterly Loches.

Sainte-Maure de Touraine is an unpasteurized cheese made from full fat goat's milk.[2] It has the form of a small log,[2] around 16–17 cm in length, and weighs at least 250 g. It is white and soft under a greyish moldy rind and is rolled in wood ash.[3] It has a straw through its centre, marked by the AOC seal and a number indicating the producer. The straw is used, in the making, to keep the roll together. The finished cheese has 45% milk fat.

  1. ^ a b Cite error: The named reference Harbutt 2009 p. 92 was invoked but never defined (see the help page).
  2. ^ a b Cite error: The named reference Jenkins 1996 p. 124 was invoked but never defined (see the help page).
  3. ^ Martinez, Laura (14 June 2007). The Everything Cheese Book, Laura Martinez. F+W Media. ISBN 9781605502564.