What is Sainte-Maure de Touraine?
An elongated log-shaped raw goat’s milk cheese from the Loire Valley, with a distinctive straw running through its centre for structural support. The exterior is dusted with fine grey ash. Weighing 250–300 g, it is aged for a minimum of 10 days. The straw bears the cheese’s name and the producer’s registration number, serving as a traditional traceability mark.
Taste, aroma, and texture
Soft and creamy beneath the ashy rind when young, becoming firmer, drier, and more concentrated with extended ageing. The central straw provides structural support when cutting and serving. The grey ash exterior contrasts with the bright white interior.
Lactic and herbal notes are equally dominant, with earthy notes strongly present. Animal notes are noticeable. Faint smoky notes come from the ash-dusted exterior, while fruity notes remain subtle. Its character evolves with age.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Sainte-Maure de Touraine, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Sliced onto salads, tartines, or warm toast.
- Served with honey, nuts, or fresh herbs.
- Crumbled over roasted vegetables or grain bowls.
What pairs with Sainte-Maure de Touraine?
Classic serving companions from the Cheesepedia catalog.
- Flower Honey
- Caraway Seeds
- Fresh Rye Bread
- Cucumber Slices
- Hot Black or Herbal Tea
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Sainte-Maure de TouraineStory and origin
Named after the town of Sainte-Maure-de-Touraine. Goat farming in the Loire Valley is traditionally linked to Moorish herders who remained in the region after 732, although this origin story is debated. The straw-threaded log shape has been documented since at least the 19th century. It has held AOC status since 1990 and PDO status since 1996.
Storage and serving
- Store in the fridge, wrapped in cheese paper or parchment.
- Air travel: suitable for short trips if sealed and kept cool.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
