Cheese type Goat cheese
	Milk Goat's milk
Sainte Maure de Touraine Cheese Description Pierced side to side by a rye straw. Soft curd and a thin bluish rind Cylindrical shape. 45% fat	Country France
	Areas of production Touraine

Sainte Maure de Touraine Cheese Fabrication Process

First, the milk is poured into large containers to make it coagulate/curdle. After 24 hours, the milk has formed into curds.

Then comes the moulding. The curdled milk is delicately put in the cylindrical mould with a ladle. Extreme caution should be taken to prevent the curds from being broken.

The straw is then inserted. It helps the cheese keep its shape and it ensures that the maturation process remains evenly distributed throughout the body of the cheese. The straws are rye straws, cereal of the vintage. They are pyrographed with a laser, which makes it possible to code each straw and thus each cheese with the identification number of the cheese-making manufacturer.

The cheese is drained, released from the mould and salted. It is rolled in black wood ash and it develops a blotchy, blue-gray rind with age

The ripening process takes a minimum of three weeks during which the cheese will cover with yellow to bluish moulds. The cheese are turned daily.

Sainte Maure de Touraine Cheese Buying Tips

To be sure to eat a Sainte-Maure de Touraine, look for

• the AOC logo on the label
• the engraved straw in the center of the cheese
• the cylindrical shape