Delicate white to ivory cheese, neither pressed, nor cooked. White to bluey mould on the surface. Firm cheese. Slightly salty taste. Nutty taste. Smell of goat.
10 days to 6 weeks. Raw milk. Curd of lactic origin, with little rennet, not drained. Turned over every day. Cheese rolled in salty ashes, and then drained on a board.
The most popular cheese from the Touraine area owes its name to a town which evokes the souvenir of the Moors, to whom this region probably owes its bases in terms of goats' milk and goats' cheese production.
It can be recognized thanks to the wisp of straw that goes through its middle. Nowadays, this straw only plays a historical rôle. Indeed, it used to be used by farmers to repare broken cheeses, or to consolidate them. You can of course take the straw out, to make the cheese easier to cut.
Sainte-Maure de Touraine is presented in the shape of a 12 inch log. It is covered with ashe, according to an ancestral method, which helps to preserve it better.
Great cheese makers say that you should never start with the narrowest end of the log, as the legend says that it is like « cutting the udder off a goat ».