Sainte-Maure de Touraine

What is Sainte-Maure de Touraine?

Sainte-Maure de Touraine is a soft-ripened cheese made from full-fat goat’s milk in the Touraine province of France. The wheels are shaped like small logs, measuring about 16 to 17 centimeters long and weighing at least 250 grams. The paste is white and soft, covered by a greyish mold rind that has been rolled in wood ash. A defining feature is the natural straw pushed through the center of each wheel during production to help maintain its shape. This straw bears an official seal and a producer number, distinguishing authentic AOC cheeses from industrial versions simply called Sainte-Maure.

Where does Sainte-Maure de Touraine come from?

The cheese originates in the Touraine region, specifically within the Indre-et-Loire department. It takes its name from the town of Sainte-Maure-de-Touraine, which sits roughly halfway between the towns of Chinon and Loches. While the name suggests a specific location, the production area covers the broader provincial tradition. The designation was officially recognized as an Appellation d'Origine Contrôlée (AOC) in 1990, securing its place among France's protected regional specialties.

What does Sainte-Maure de Touraine taste like?

The taste profile is characteristic of fresh goat cheeses, leaning towards milky and tangy notes. The texture is soft and creamy under the rind, becoming slightly more expressive as it ages toward the upper limit of its ripening period. The wood ash on the rind adds a subtle mineral touch, while the interior remains smooth and delicate. Unlike harder aged goats, this variety stays moist and approachable throughout its short maturation window.

How Sainte-Maure de Touraine is made

Producers use unpasteurized goat’s milk to create the curds. The mixture is gently handled and molded into cylindrical shapes. During this stage, a dry straw is inserted lengthwise through the center to provide structural support as the cheese sets. The wheels are then salted and turned regularly. After molding, they are brushed or rolled in wood ash to form the protective grey rind. Ripening lasts between ten and twenty-eight days in cool cellars before the cheese is ready for sale.

How Sainte-Maure de Touraine is eaten and cooked

This cheese is best enjoyed on its own as a snack or served on a cheese board alongside crusty bread and fruit. Its soft texture makes it ideal for spreading, though it holds its shape well enough for slicing. Because it is not aged for long periods, it does not melt into strings but can be warmed gently. It pairs well with light white wines from the Loire Valley, complementing its tangy goat character without overpowering it.

Sainte-Maure de Touraine through the day

Sainte-Maure de Touraine fits comfortably into daily meals across France. It serves as a common appetizer or lunch component, often accompanied by salads or soups. As a board cheese, it appears at casual gatherings where guests appreciate its mild, accessible flavor. It is rarely used in heavy cooking due to its high moisture content, remaining instead a staple for fresh eating and simple pairings.

Sainte-Maure de Touraine in the world's kitchens

The cheese is deeply embedded in French gastronomy, particularly within the Loire Valley culinary tradition. Producers in Indre-et-Loire continue traditional methods passed down through generations. While industrial versions exist under the simpler name Sainte-Maure, the AOC version represents the premium standard of local dairies and farm producers. It stands as one of the most produced goat cheeses in the country, second only to Crottin de Chavignol.

Faith and ritual

There are no specific religious associations or ritual uses documented for this cheese. It is a secular product of agricultural tradition rather than monastic or ceremonial origin. The focus remains entirely on the craftsmanship of the dairy and the protection of the regional appellation.

Sainte-Maure de Touraine at celebrations

While not tied to specific holidays, the cheese is a regular feature of local hospitality and daily life in Touraine. Its production volume reflects its importance in the regional economy, with significant output from both farms and dairies. The annual harvest seasons influence the milk supply, ensuring consistent availability for consumers throughout the year.

Custom and folk tradition

The insertion of the straw is a longstanding custom unique to this style of goat cheese. Originally practical, it now serves as a visual identifier of authenticity. The AOC seal stamped on the straw guarantees that the cheese meets strict quality standards regarding milk source, aging time, and production methods. This tradition separates artisanal producers from mass-market imitations.

Buying, keeping and serving Sainte-Maure de Touraine

Keep the cheese wrapped in parchment paper or wax paper in the refrigerator to allow it to breathe. Consume it within a few days of purchase for the best texture and flavor. Avoid plastic wrap directly on the rind, as this can trap moisture and cause the mold to become slimy. Bring to room temperature before serving to enhance its aromatic qualities.

What to use instead of Sainte-Maure de Touraine

If unavailable, other soft-ripened goat cheeses from the Loire Valley may serve as substitutes. Cheeses like Crottin de Chavignol offer similar profiles, though they are typically rounder and smaller. Fresh chèvre logs from other regions can mimic the texture but lack the specific ash-rind character and protected status of Sainte-Maure de Touraine.

Protection and trade

Production reached 1,065 tons in 2003, with 58% coming from dairies and 42% from farms. Since gaining AOC status in 1990, output has grown significantly, rising from just 275 tons. This growth highlights the cheese's popularity and the success of the protected designation in maintaining quality while expanding market reach. The distinction between AOC and non-AOC Sainte-Maure remains clear through labeling and straw markings.

Questions people ask about Sainte-Maure de Touraine

Good reading and sources

• Sainte-Maure de Touraine on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data