Sainte-Maure de Touraine

From Wikipedia, the free encyclopedia

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Sainte-Maure de Touraine" – news · newspapers · books · scholar · JSTOR (March 2013) (Learn how and when to remove this message)

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.

Quality control

[edit]

Protected since 1990 by the AOC Seal, Sainte-Maure de Touraine is made with traditional methods. It should not be confused with "Sainte-Maure", also produced in Touraine, but without meeting the stringent AOC production criteria. "Sainte-Maure" is the industrial counterpart of the high-quality, traditionally made, Sainte-Maure de Touraine. Their straw is not marked by a seal, thus differentiating them from AOC cheeses.

Production

[edit]

1,065 tons of Sainte-Maure de Touraine was produced in 2003,^[4] 58% on dairies and 42% on farms. Since it became an AOC in 1990, its production has strongly increased, from 275 tons (a nearly 300% increase). It is now the second-largest produced goat's cheese AOC in France, just behind Crottin de Chavignol.

References

[edit]

^ ^a ^b Harbutt, J. (2009). World Cheese Book. DK Publishing. p. 92. ISBN 978-0-7566-6218-9. Retrieved 9 April 2021.
^ ^a ^b Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. 124. ISBN 978-0-89480-762-6. Retrieved March 30, 2018.
^ Martinez, Laura (14 June 2007). The Everything Cheese Book, Laura Martinez. F+W Media. ISBN 9781605502564.
^ "AOC - Le Sainte-Maure de Touraine". cniel.com (in French). 20 February 2002. Archived from the original on 20 February 2002. Retrieved 9 April 2021.

External links

[edit]

French cheeses

AOC

Non-AOC varieties

Retrieved from "https://en.wikipedia.org/w/index.php?title=Sainte-Maure_de_Touraine&oldid=1249124625"

Categories:

Hidden categories:

Quality control

Production

See also

References

External links