WHAT IS SAINT MAURE?
Named after its’ hometown of Sainte-Maure-de-Touraine, this log of semi-soft goat cheese is rolled in ash, giving a blue-grey coloration. A stick runs through its center, making it the French equivalent of a very heavy lolly pop. It uses very little rennet and relies on lactic fermentation of the milk to develop its flavor.
WHERE IS SAINT MAURE MADE?
Like Chevrot, this cheese is also a staple of the Loire Valley in central France. The Loire valley is famous both for the quality of its wine, goat cheese and being the border between crappy northern and beautiful southern France weather.
WHY DON’T YOU JUST CHOP OFF A BEAUTIFUL WOMAN’S BREAST WHILE YOU’RE AT IT?
When you look at a Saint Maure, you’ll notice that one side of the cheese tends to be smaller then the other. Always start cutting from the smaller end. The first time I was at a St. Maure farm, I started to cut the cheese on the wrong end. The owner immediately stopped me, and in French asked the above question.
WHAT CAN I PAIR THIS FROMAGE WITH?
Well, French boobies are a possibility. And in case you think I’m kidding, check out this! Everywhere else in the world, though, whites like Sauvignon Blanc or Chenin Blanc are safe go to wines. Cheese-wise, if you want a French goat cheese plate then Chevrot and a Bucheron (goat log) would work. For something more varied but still French, a sheep’s milk Roquefort and a cow’s milk triple creme Delice de Bourgogne for some French fun!