Sainte
Maure de Touraine
Name of Group of Producers
Mairie de Sainte-Maure de Touraine
37800 Sainte-Maure de Touraine
Champs Elysées, 138
75008 Paris
Uncooked soft whole goat's milk cheese in the shape of an elongated log segment weighing about 250 grams.
Geographical area: Indre-et-Loire département and a few cantons of the neighbouring départements of Loir-et-Cher, Indre and Vienne.
Goat's milk cheesemaking in the Tours region goes back to the Middle Ages. This cheese was known as Sainte-Maure starting in the 19th century. The organization of its production and promotion of its quality developed after World War II. The cheese's
reputation was arleady well established when professional cheesemakers applied for the registered designation of origin in 1989.
Cheese obtained by primarily lactic coagulation with a slight addition of rennet and spontaneous draining of the curd. The cheese is ripened at least 10 ten days counting from the day of renneting at 10-15xC and about 90% relative humidity.
