SainteMaure Goat Cheese Feuilleté

The Sainte-Maure Cheese. The Sainte-Maure cheese is a remarkable creation by Ross McCallum and his wife Glenys, who founded Kapiti Cheese in 1985. This cheese quickly made its mark in the gourmet world with an impressive range of specialty quality cheeses.

Buy SainteMaure de Touraine AOC Goats Cheese at Pong Cheese

Sainte-Maure de Touraine, made from unpasteurised goat's milk, is produced within certain regions of the departments of Cher, Indre and Loir-et-Cher. This is a young and fresh cheese with a gentle, comforting taste and grey edible rind. It is the second most popular goat's cheese in France (the first is Crottin de Chavignol).

Culturally Confused One Pot French Tomates de Vigne au Sainte Maure

The surface of this cheese features earthy, musty or fresh hay aromas, while its center offers a tangy, lactic freshness. It has a light goaty, hazelnut taste, and its rind develops more pronounced, varied flavors with maturity. The ashy surface of Sainte Maure de Touraine gradually wrinkles and becomes covered with gray and blue down.

SaintMaure Goat Cheese

Named after its' hometown of Sainte-Maure-de-Touraine, this log of semi-soft goat cheese is rolled in ash, giving a blue-grey coloration. A stick runs through its center, making it the French equivalent of a very heavy lolly pop. It uses very little rennet and relies on lactic fermentation of the milk to develop its flavor.

SainteMaure Goat Cheese Feuilleté

This legend explains the name Sainte-Maure de Touraine. Proven by archaeological evidence, small herds of goats were present in Touraine well before the 8th century. A Classic Goat Cheese This is the classic goat cheese originating from the Loire region of France and has been made there in much the same way for over one thousand years.

SainteMaure infos, nutrition, saveurs et qualité du fromage

Each log of Sainte Maure is approximately 9 oz. The Loire Valley, situated around the Loire River in central France, is the land of chenin blanc, giant chateaus, and goat cheese! Goats came to the area with the Saracens, originally Arabs, who traveled and fought their way from southern Spain up through northern France over a few hundred years.

Behind the French Menu SainteMaure de Touraine AOC. The SainteMaure

Sainte-Maure-de-Touraine. Sainte-Maure de Touraine is a soft cheese made of full-fat goat's milk unusually shaped like a log, weighing about 250 grams. The cheese was made since the 19th century under the name Sainte-Maure in the Tours region in France. It is also easily recognizable by a long straw that is pricked throughout its body, to help.

Sainte Maure

This is the Sainte-Maure-de-Touraine: the biggest goat's milk AOP cheese in all of France, with 7.5 million tons produced every year. A Historical Cheese Beloved by Local Sons According to legend, Loire Valley goat cheese production dates back to the Battle of Poitiers, fought in 732 between the Umayyads, led by Abd al-Rahamn, and Charles.

Le Sainte Maure de Touraine est un fromage au lait entier et cru de

Sainte-Maure de Touraine originated in the 8th century and is a traditional cheese with a rich culinary heritage. The production process involves using high-quality raw goat milk, pasteurization, fermentation, and aging for a minimum of ten days. The cheese has a smooth texture, tangy flavor, and distinct earthy undertones, making it versatile.

French Cheese Guide SainteMaure Taste of France

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.

St. Maure Cheese Souffle The International Kitchen

Sainte-Maure de Touraine is the essential cheese of the central Loire Valley, one of the most satisfying goat's-milk cheeses in all France, perfect at the heart of an outdoor lunch along with rillettes de Tour, fresh bread, a salad, a glass of dry Vouvray wine, and fruit. The Sainte-Maure de Touraine appellation covers a wide, undulating.

SAINTE MAURE CHEESE, a FRENCH CHEESE MADE from GOAT`S MILK Stock Image

The cheese has a walnut aroma and a slightly salty but nutty taste. Sainte Maure can sometimes be runny around the edges and will have a nutty but slightly tart flavor. It's made from goats milk (45% fat) and is soft with a natural rind. The rind should be thin, smooth with a blue-gray molding. Our Sainte-Maure was coated with a wood ash and.

Goat Cheese “SAINTE MAURE” 聖莫爾都蘭芝士

Veteran cheesemonger Patrick Ambrosio lifts the lid on Sainte-Maure de Touraine… Hailing from the lush Loire Valley, Sainte-Maure de Touraine is a classic in the chèvre hall of fame.Instantly recognisable by the thin 'straw' peeking out at both ends of its 16cm-or-so body, this beloved goat's cheese is tart and citrusy in its youth, before developing a mellower palate reminiscent of.

SainteMaure de Touraine The Art of Eating Magazine

Sainte-Maure-de-Touraine is a celebrated cheese that hails from the Loire Valley in central France. Known for its distinctive log shape and the straw that runs through its center, this cheese is a symbol of French gastronomy and has a rich history dating back to the 9th century. Made from full-fat goat's milk, Sainte-Maure-de-Touraine is an.

ARCHAEOLOGY OF CHEESE Sainte Maure Chef's Mandala

Last week, I wrote about some of my recent Canadian travels and cheese eating. Among the highlights was a piece of Sainte-Maure de Touraine, that long, ash-rinded goat cheese from the Loire Valley. It's only possible to find pasteurized versions in the States, because it's not aged over the 60 days required by law for a cheese made with raw.

This is what I call goat cheese. Sainte Maure de Touraine, just like at

Murry's Sainte-Maure is inspired by the AOC-protected cheese, Sainte-Maure de Tourane. The cheese is believed to date back to the 9th century, when Moorish women introduced goat's milk cheese to the region. After centuries of production, the cheese earned an AOC ("Appellation d'Origine Contrôlée" or "controlled designation of origin.