Sainte-Maure de Touraine Cheese

Pencil Icon
#332 of 375 cheese types

Sainte-Maure de Touraine is a goat cheese from the Loire Valley of France. It is easily recognizable by its long, cylindrical shape and a small straw running through its center, which helps maintain the shape and distribute moisture. The cheese has a soft, creamy texture with a mild, slightly tangy flavor that becomes nuttier as it ages.

What is Sainte-Maure de Touraine Cheese?

Sainte-Maure de Touraine is a soft goat cheese from the Touraine province, near the city of Tours in west-central France. It has held Protected Designation of Origin (PDO) status since 1990. The cheese is primarily produced in the Indre-et-Loire département, with some production in bordering areas of Loir-et-Cher, Indre, and Vienne.

Historical Background

A legend suggests that the cheese originated from the Moorish invasions during the Carolingian era, when goat breeding was introduced to the region. Over the centuries, the cheese-making traditions have been preserved and refined, leading to the distinct Sainte-Maure de Touraine we know today.

Production Process

Sainte-Maure de Touraine is made from fresh, raw whole goat’s milk. The cheese is formed into a log shape and has a characteristic gray-blue rind. Each cheese, weighing around 250 grams, is made from 2–2.5 liters of goat’s milk. The curdling process lasts twenty-four hours, followed by manual ladling into truncated conical molds. The cheese is drained for forty-eight hours before being removed from the molds. A cereal straw is placed in the center of the cheese to consolidate its fragile structure. This straw, marked with the cheesemaker's name, ensures authenticity under the PDO. The cheese is then dusted with salted ash and matured for at least ten days in a cool, humid, and ventilated ripening room.

Characteristics

Sainte-Maure de Touraine has a log shape, about 16–17 cm in length, and weighs at least 250 grams. It is white and soft under a grayish moldy rind and is rolled in wood ash. The straw running through its center helps keep the cheese intact during production. The finished cheese contains 45% milk fat and has a slightly salty and nutty taste with a lemony finish.

Flavor and Serving Suggestions

The cheese’s texture is creamy and slightly fluffy. When young, it has bright lemony notes and a firmer texture. As it ages, it becomes creamier with more pronounced earthy and salty flavors. Sainte-Maure de Touraine can be enjoyed at the end of a meal, sliced thinly as an aperitif, or warmed on toast in various recipes. It pairs well with dry white wines, such as chenin blanc, and light red wines.

Quality Control and Production

Protected by the AOC seal since 1990, Sainte-Maure de Touraine is produced using traditional methods. The PDO ensures strict quality control, distinguishing it from the industrially produced "Sainte-Maure," which does not meet the same criteria. In 2003, 1,065 tons of Sainte-Maure de Touraine were produced, with production increasing significantly since it received AOC status. It is now the second most popular goat’s cheese AOC in France, just behind Crottin de Chavignol.

Distinctive Features

The cheese’s distinctive gray-blue rind and central straw, marked with the producer's name, make it easily recognizable. Its creamy interior and unique flavor profile set it apart from other goat cheeses. Sainte-Maure de Touraine reflects the rich cheese-making heritage of the Loire Valley, a region known for its goat cheese and lush landscapes.

Key Facts About Sainte-Maure de Touraine Cheese

Country of Origin France
Specific Origin Indre-et-Loire and bordering cantons
Certification PDO (1990)
Milk Type Fresh, raw whole goat’s milk
Milk Treatment Raw
Rind Gray-blue
Texture
Forms Log shape, with cereal straw in the middle
Age Minimum of ten days