Everything you ever wanted to know about Sainte Maure de Touraine goats cheese.
- is truncheon shaped.
- has a straw which identifies the producer.
- uses the full name 'Sainte Maure de Touraine'.
- its cylindrical shape.
- the absence of the staw.
- the shorter name ('Sainte Maure', without the 'de Touraine').
The principle rules of the AOP, designed to preserve the terroir:
- Geographic area -- all of Indre et Loire and neighbouring parts of Vienne, Indre and Loir et Cher. All milk producers, processors (whether farm or factory), collectors and refiners must be situated within the geographic area.
- The goats' feed -- more or less all of the products destined to be goat food must come either from the farm or the area of production. The average annual amount of food ingested by a goat is 1100kg of dry material, of which 825kg must come from the geographic area of the AOP. Silage is limited to 365kg per goat per year, and can't exceed 1kg a day. Supplements (ie not forage) cannot exceed 550kg per goat per year.
- Area of pasture -- each farm must have at least 1 hectare for every 10 goats, of which 50% must be just grass. However, the goats don't necessarily graze outdoors. The farmer may cut the pasture and feed it to shedded goats.
9 comments:
Don't forget the purpose of the straw! It is very important to the finished product....
I think it's mainly a gimmick, no?
This is very helpful. I Really had no idea of the differences I'm sorry to admit. Never again for supermarché St Maure.
No, it provides reinforcement so the cheese can be handled more confidently while it is being ashed and salted.
I bet most supermarkets sell both AOP and non-AOP Ste Maure (de Touraine).
According to Laurent Joumier it actually has a vital, secondary purpose.... that of allowing the center of the cheese to breath and 'affine'.... they make two "rolls" up at Le Pré.... one with as AOP.... and one without. We went up there for apero one evening about four years ago and were offered both to taste.... along with their pyramid, heart and flat, round one.... all made the same day, his wife informed us.... but all totally different in texture.... personally, I prefer the pyramid.... it has a slightly rougher crumb to it, and a nuttier flavour.
Ah! I've never heard that the straw aids drying, but it certainly is true that the shape of the cheese is the main driver of differences between them.
Yes, apparently it allows the center of the roll to breathe, but not dry too quickly.... and you should start eating from the open end.... as in the third picture, to allow the cheese to continue maturing....should it not be finished in one sitting!
As if!
OK. Thanks for the info.
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