| Sainte Maure de Touraine is made in the Touraine region of the Loire Valley from goat’s milk. To meet the requirements of its AOC designation, it is made with raw milk, although the cheeses that are exported are often pasteurized. Sainte Maure is easy to recognize with it’s coating of ash, and it’s always made in the shape of a log. In the center of the cheese you will find a long piece of straw which ventilates the interior during aging, and makes it easier to handle. Sainte Maure is delicious at many ages. When it’s young and fresh, it smells like walnuts and has a light buttery, nutty flavor. As it matures, it becomes more dry and slightly salty. Blue and white molds which are edible appear on the rind. They give Sainte Maure de Touraine a more complex, robust, and tangy flavor. |
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The famous Champagne region in the north east of France is also known for a small, round, soft cheese which is covered in a white mold. It is named after the village of Chaource where this cow’s milk cheese is made according to strict criteria to maintain it’s AOC designation. Years ago, Chaource was eaten when it was young or demi-sec (slightly dry). Today, Chaource is usually preferred when it has ripened. At an advanced stage of maturity, there will be reddish stripes on the rind. The aging gives it a round appearance because its strong acidity prevents the heart of the white pate from maturing.
When it is young, Chaouce tastes slightly sour or acidic, but as it matures, the flavor becomes fruity and nutty, and it smells like mushrooms. Of course the perfect way to savor Chaource is with a glass of rose Champagne, but it also complements Burgundy and Chablis. When it’s very ripe serve Chaouce with a spoon, or try spreading it on pumpernickel, rye bread, or a multigrain roll.
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| German Brie, also called Champignon, is a classic Brie crafted in German style. Made with pasteurized milk, it is a creamy soft cheese with a mild, pleasantly tasty flavor. Enjoy this Brie at its peak of flavor by opening the tin and unwrapping, letting the cheese stay at room temperature for one hour before serving. As a classic dessert cheese, it is perfect for rounding off a meal. You can also serve between meals with plain crackers or crusty bread. |
