Description
A traditional type of goat’s cheese, this Bûchette is based on fresh whole milk and is hand-moulded in individual cylindrical moulds. It is left to ripen for 12 to 25 days.
Ingredients: Goat’s milk, salt, floral cinder, lactic ferments, rennet
A delightful and elegant goat cheese named after the village of Sainte Maure de Touraine, where it is produced. While each small, thin log looks sturdy because of its mottled, blue-and-grey rind, it is quite delicate. While nearly all chèvres of this type are moist and tangy when young, and become piquant and dry as they mature, Ste Maure is slightly saltier and much nuttier than most, dominated by the aroma of black walnut.
In the Middle Ages, it was already one of the favorite cheeses of powerful people, and good tables still serve it today.
Ingredients: Goat’s milk, salt, floral cinder, lactic ferments, rennet
A delightful and elegant goat cheese named after the village of Sainte Maure de Touraine, where it is produced. While each small, thin log looks sturdy because of its mottled, blue-and-grey rind, it is quite delicate. While nearly all chèvres of this type are moist and tangy when young, and become piquant and dry as they mature, Ste Maure is slightly saltier and much nuttier than most, dominated by the aroma of black walnut.
In the Middle Ages, it was already one of the favorite cheeses of powerful people, and good tables still serve it today.