Sainte-Maure de Touraine Cheese Guide: Taste, Wine Pairings, and More
Sainte-Maure de Touraine is a traditional French goat cheese that stands out for its elegant log shape, delicate flavors, and signature straw piercing its center. Produced in the Loire Valley, this cheese carries centuries of artisanal heritage in every bite.
The first time I tried cutting into this cheese, I noticed a stick in the middle of it. It looked like a cheese Popsicle. It turned out to be a straw, not a stick, and it is used to help the cheese form during the aging process.
Cheesemakers craft it using raw goat’s milk, allowing it to develop a creamy yet slightly crumbly texture as it ripens. Its rind, coated with ash and mold, adds a subtle earthy note and protects the soft, white interior.
As it ages, Sainte-Maure de Touraine becomes more complex. Young wheels offer a tangy freshness, while mature ones develop nutty, savory undertones.
The straw running through the center isn’t just decorative—it bears the cheese’s name and ensures structural stability during aging. Since 1990, this cheese has been recognized with AOC (Appellation d’Origine Contrôlée) status, reflecting the unique terroir of its region.
Home cooks and chefs alike use Sainte-Maure de Touraine in everything from elegant cheese boards to warm tartines. It pairs beautifully with white wines from the Loire Valley, such as Sauvignon Blanc or Sancerre.
Whether served simply with crusty bread or melted into a dish, this cheese offers a taste of French tradition that continues to charm palates worldwide.
History
Sainte-Maure de Touraine has a rich and storied history that dates back to at least the Middle Ages, with some legends linking its origins to the 8th century.
According to local lore, after the defeat of the Moors at the Battle of Poitiers in 732, some Arab women settled in the Loire Valley and passed on goat-rearing and cheesemaking techniques to the local population. While the story may be apocryphal, it reflects the region’s long-standing connection to goat cheese production.
The cheese takes its name from the town of Sainte-Maure in the Touraine region of central France. This area is known for its ideal goat-raising climate and limestone-rich soil, which gives the milk a distinct mineral quality. For centuries, local farmers and cheesemakers produced Sainte-Maure by hand using traditional methods, often selling it in open-air markets. It wasn’t until 1990 that Sainte-Maure de Touraine earned the prestigious Appellation d’Origine Contrôlée (AOC) designation, which officially recognized and protected its regional identity and artisanal production methods.
This designation requires the cheese to be made from raw goat’s milk, shaped into a log, coated with ash, and pierced with a rye straw bearing identification. The AOC helped preserve its legacy and ensured its continued authenticity.
Production Method
One of the most fascinating aspects of Sainte-Maure de Touraine is its traditional production methods, which have been passed down through generations of cheesemakers. The cheese undergoes a meticulous aging process, typically lasting between four to six weeks, during which it is carefully turned and salted to ensure even maturation. This hands-on approach to cheesemaking contributes to the cheese’s exceptional quality and unique character.
Sainte-Maure de Touraine is not just a cheese; it’s a cultural icon that reflects the terroir and traditions of the Loire Valley. It has earned AOC (Appellation d’Origine Contrôlée) status, a prestigious designation that guarantees the cheese’s origin and adherence to strict production standards.
Whether enjoyed on its own, paired with fresh fruits or crusty bread, or incorporated into various dishes, Sainte-Maure de Touraine is a true gourmet delight that captures the essence of French culinary excellence.
Characteristics
Characteristic | Description |
Milk Source | Raw goat’s milk |
| Texture | Creamy when young; crumbly and denser as it ages |
| Aging | Minimum 10 days; can age several weeks |
| Flavor | Tangy, nutty, slightly salty, earthy |
| Aroma | Mildly goaty, grassy, with hints of cellar |
| Rind | Natural rind coated in ash and bloomy mold |
| Interior | Bright white, dense; dries and brittles with age |
| Size | 16–18 cm long; approx. 250 g (9 oz) |
| Versatility | Cheese boards, salads, toasts, pairs with fruit or honey |
| Region | Loire Valley, France (Touraine) |
| AOC/Protected Status | AOC since 1990 (Appellation d’Origine Contrôlée) |
| Straw Marker | Yes — traditional rye straw runs through the center |
| Milk Treatment | Unpasteurized (raw) |
| Coagulation Type | Lactic coagulation (slow acid-set method) |
| Shape | Log-shaped cylinder with tapering ends |
| Color (Interior/Rind) | White interior; grayish-blue rind from ash/mold |
| Shelf Life | 2–3 weeks refrigerated, best eaten within 10–15 days |
| Serving Temperature | Room temperature (remove from fridge 30 mins before) |
| Traditional Season | Best from spring to early autumn |
| Diet of Goats | Often pasture-fed on local grasses and herbs |
| Culinary Uses | Grilled on toast, crumbled in salad, on cheese boards |
Serving Suggestions
Sainte-Maure de Touraine is a versatile cheese that can be enjoyed in various ways, depending on personal preference and occasion. Here are some popular serving suggestions:
- On a Cheese Board: Arrange slices or wedges of Sainte-Maure de Touraine on a cheese board alongside other cheeses, such as brie, camembert, or blue cheese. Add some fresh fruits like grapes or figs, nuts, and crackers or crusty bread to create a beautiful and flavorful spread.
- With Wine Pairings: Pair Sainte-Maure de Touraine with a crisp, acidic white wine like Sauvignon Blanc or Sancerre. The wine’s citrusy and fruity notes complement the cheese’s tangy flavors, creating a harmonious pairing.
- In Salads: Crumble or slice Sainte-Maure de Touraine over salads to add a creamy and tangy element. It pairs particularly well with leafy greens, nuts, and fruity vinaigrettes.
- As a Dessert: Serve Sainte-Maure de Touraine with a drizzle of honey, a sprinkle of chopped nuts, and some fresh or dried fruits for a simple yet elegant dessert cheese course.
- In Cooking: Incorporate Sainte-Maure de Touraine into various recipes, such as omelets, quiches, or pasta dishes. Its creamy texture and robust flavor can enhance a wide range of savory dishes.
- On its Own: Simply enjoy Sainte-Maure de Touraine on its own, allowing its complex flavors and creamy texture to be the show’s star. Serve it at room temperature to fully appreciate its rich and nuanced taste.
Wines That Go With Sainte Maure
Sainte-Maure de Touraine pairs beautifully with a range of wines, especially those that complement its tangy, earthy, and slightly nutty profile. Here are the best wine pairings:
1. Sauvignon Blanc (especially from the Loire Valley)
- Why it works: Crisp acidity, citrus notes, and herbaceous undertones balance the cheese’s creamy texture and goat’s milk tang.
- Top picks: Sancerre, Pouilly-Fumé, or Touraine Sauvignon
2. Chenin Blanc
- Why it works: Dry or off-dry Chenin Blanc offers apple, pear, and honey notes that enhance the cheese’s richness without overpowering it.
- Top picks: Vouvray Sec or Montlouis-sur-Loire
3. Crémant de Loire (Sparkling Wine)
- Why it works: The bubbles cut through the creaminess and refresh the palate, while the subtle yeastiness echoes the rind’s earthy flavor.
4. Dry Rosé
- Why it works: Light red fruit notes and acidity create a lovely contrast with the cheese’s saltiness and tang.
- Top picks: Rosé de Loire or Provence Rosé
5. Light-bodied Red Wines (served slightly chilled)
- Why it works: Reds with low tannin levels, like Gamay or Pinot Noir, provide berry fruit tones that complement the cheese without clashing.
These wines highlight the elegance of Sainte-Maure de Touraine while celebrating the terroir of the Loire Valley.
One Response
It’s not unique at all in the Loire Valley and Tourraine. There are hundreds of goat-cheese variations, some very famous (la Couronne Lochoise, Le Crottin de Chavignol, Le Valencai, Le Pouligny-Saint-Pierre, Le Selles-sur-Cher, to name some, most in very particular shapes), other just locally known.
Cheers
Georg