Description
Taking its name from the commune of La Mothe-Saint-Héray in Deux-Sèvres where it first appeared in the 1840s, the cheese is easily recognized by its chestnut leaf. This leaf gives Mothais its characteristic taste of undergrowth and dried fruits and regulates humidity during ripening to obtain a soft texture even after prolonged ripening. The leaves are picked at the first frosts in autumn for about two weeks. Then they are steamed at 90°, selected and dried for 3 weeks before being stored in the fresh air and used throughout the year.
Mothais-sur-Feuille 🧀 is an exquisite little goat's cheese made in the Poitou-Charentes region of western France.
Bright white in color, each individual cheese has a delicate wrinkled rind and creamy texture that becomes denser with age as it ripens wrapped in a dried chestnut leaf.
Mothais sur feuille literally translates to Mothais on the leaf, after the town of Mothe-Saint-Héray where the cheese has been made and sold since the 19th century. A region very famous for its Goat’s cheeses.
The cheese maker Paul Georgelet said he learnt how to make this cheese from watching the women when he was a child and is proud he learnt nothing from theory textbooks saying he understands the cheese. This was after all how all great cheesemakers learnt their craft back in the day.
Mothais-sur-Feuille 🧀 is an exquisite little goat's cheese made in the Poitou-Charentes region of western France.
Bright white in color, each individual cheese has a delicate wrinkled rind and creamy texture that becomes denser with age as it ripens wrapped in a dried chestnut leaf.
Mothais sur feuille literally translates to Mothais on the leaf, after the town of Mothe-Saint-Héray where the cheese has been made and sold since the 19th century. A region very famous for its Goat’s cheeses.
The cheese maker Paul Georgelet said he learnt how to make this cheese from watching the women when he was a child and is proud he learnt nothing from theory textbooks saying he understands the cheese. This was after all how all great cheesemakers learnt their craft back in the day.