• Appearance:  A cylindrical log (length approximately 28cm, diameter 4.8 – 6.5cm) with a bluish, mouldy rind.
• Type of cheese:  It is soft and ivory-coloured with a smooth, homogeneous texture.
• Taste and flavours:  The taste varies between creamy and crumbly cheese types.
• Production:  It is made from raw milk.  Rennet is added and then it is left to coagulate for 24 hours.  Draining is not allowed and the curd is put into flared moulds by hand.  The cheeses are then removed from their moulds, lightly salted and sprinkled with charcoal powder.
• Maturation period: 10 days.

Description / History / Origin

Sainte-Maure de Touraine has been made since the 8th century.  Its production area covers the whole of the Indre-et-Loire region and also some areas within Loir-et-Cher, Indre and Vienne.

More information 

A piece of straw runs through this delicate cheese which also bears the mark of the cheese-maker’s name.  This guarantees the authenticity of this PDO cheese and allows it to be traced accurately back to its production.  The mark is only removed when the cheese is cut to serve.