SAINTE MAURE DE TOURAINE 300g by pcs

In stock
Product SKU
F0CHE017
Its crust is ashed in the charcoal. Its white dough is supple, to the caprine taste which asserts itself with the refining. Its dough becomes firmer and its more frank, slightly salted flavors.
$19.90

Product Description

SAINTE MAURE DE TOURAINE - 300G BY PCS

Easy to identify, of part its shape of bûchette, but especially by its straw crossing it. Its crust is ashed in the charcoal. Its white dough is supple, to the caprine taste which asserts itself with the refining. Its dough becomes firmer and its more frank, slightly salted flavors. Its reputation is not to be any more made!

Cheese Facts

More Information
Milk Goat
Weight 300g
Pasteurisation Unpasteurised milk
Region Loire Valley
Country FRANCE
SKU F0CHE017

Fromagerie

Made in Touraine, already quoted by Balzac in 1841, the origin of this cheese would go back to VIIIth, after the battle of Poitiers, the Arabic women would have taught the manufacturing of goat cheeses to the farmers of the region. The know-how has never changed: ladle-molded in bowls troconiques, drained during 36 at 48 am, comes the delicate moment of the turning out. Not to break the cheese, a straw rye (now engraved in the laser of its naming and its number of authentification) is introduced throughout. Besides solidifying it, the straw is going to play a role of drain to aerate the cheese.

SAINTE MAURE DE TOURAINE - 300G BY PCS

Easy to identify, of part its shape of bûchette, but especially by its straw crossing it. Its crust is ashed in the charcoal. Its white dough is supple, to the caprine taste which asserts itself with the refining. Its dough becomes firmer and its more frank, slightly salted flavors. Its reputation is not to be any more made!

More Information
Milk Goat
Weight 300g
Pasteurisation Unpasteurised milk
Region Loire Valley
Country FRANCE
SKU F0CHE017

Made in Touraine, already quoted by Balzac in 1841, the origin of this cheese would go back to VIIIth, after the battle of Poitiers, the Arabic women would have taught the manufacturing of goat cheeses to the farmers of the region. The know-how has never changed: ladle-molded in bowls troconiques, drained during 36 at 48 am, comes the delicate moment of the turning out. Not to break the cheese, a straw rye (now engraved in the laser of its naming and its number of authentification) is introduced throughout. Besides solidifying it, the straw is going to play a role of drain to aerate the cheese.