Back Sainte-Maure de Touraine Catalan Sainte-Maure de Touraine German Sainte-Maure de Touraine Spanish Sainte-Maure de Touraine Finnish Sainte-maure-de-touraine French סנט מור HE Sainte-Maure de Touraine ID Sainte-Maure de Touraine Italian Caseus de Sancta Maura Latin Sainte-Maure de Touraine (kaas) Dutch
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| Sainte-Maure de Touraine | |
|---|---|
 | |
| Country of origin | France |
| Region | Touraine |
| Source of milk | Goat |
| Pasteurised | Traditionally no |
| Texture | Soft-ripened |
| Aging time | at least 10 days, 10-28 days[1] |
| Certification | French AOC[1] 1990 |
| Named after | Sainte-Maure-de-Touraine |
 Related media on Commons | |
Sainte-Maure de Touraine is a French cheese produced in the province of Touraine, mainly in the department of Indre-et-Loire. It is named after the small town of Sainte-Maure-de-Touraine, in the department of Indre-et-Loire, at equal distance from westerly Chinon and easterly Loches.
Sainte-Maure de Touraine is an unpasteurized cheese made from full fat goat's milk.[2] It has the form of a small log,[2] around 16–17 cm in length, and weighs at least 250 g. It is white and soft under a greyish moldy rind and is rolled in wood ash.[3] It has a straw through its centre, marked by the AOC seal and a number indicating the producer. The straw is used, in the making, to keep the roll together. The finished cheese has 45% milk fat.
- ^ a b Cite error: The named reference
Harbutt 2009 p. 92was invoked but never defined (see the help page). - ^ a b Cite error: The named reference
Jenkins 1996 p. 124was invoked but never defined (see the help page). - ^ Martinez, Laura (14 June 2007). The Everything Cheese Book, Laura Martinez. ISBN 9781605502564.
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