This goat's milk cheese has a fresh aroma of hay and a lemony, acidic taste. Easy to recognize by the rye straw impaled in the cheese and covered with a combination of ash and salt. The more aged the Sainte-Maure, the firmer and flakier it gets. Perfect with dry white wines.
Origin Loire Valley, France
Production & Aging Hand-ladled curds that develops the thin, mottled mold rind over a period of 3-4 weeks. Aging 3 to 5 weeks
Appearance no thick, slipping skin, no soapy, goaty bite
Taste & Texture balanced tang with walnut aromas and a lemony finish
Wine Pairing Suggestions Chenin Blanc, Sancerre
Beer Pairing Suggestions Farmhouse Ale, Saison