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Sainte-Maure de
Touraine is an unpasteurized cheese made from full fat goat's milk. It has the form of a small log, 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. It has a straw through its centre, marked by the
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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,
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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
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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.
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traditionally made, Sainte-Maure de
Touraine. Their straw is not marked by a seal, thus differentiating them from AOC cheeses.
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1,065 tons of Sainte-Maure de
Touraine was produced in 2003, 58% on dairies and 42% on farms. Since it became an
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56:. Unsourced material may be challenged and removed.
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237:is a French cheese produced in the province of
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437:(in French). 20 February 2002. Archived from
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406:The Everything Cheese Book, Laura Martinez
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19:For the like-named commune in France, see
116:Learn how and when to remove this message
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245:. It is named after the small town of
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54:adding citations to reliable sources
431:"AOC - Le Sainte-Maure de Touraine"
253:, at equal distance from westerly
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403:Martinez, Laura (14 June 2007).
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41:needs additional citations for
241:, mainly in the department of
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332:. DK Publishing. p. 92.
194:at least 10 days, 10-28 days
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65:"Sainte-Maure de Touraine"
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539:Bleu du Vercors-Sassenage
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709:Sainte-Maure de Touraine
247:Sainte-Maure-de-Touraine
235:Sainte-Maure de Touraine
227:Related media on Commons
215:Sainte-Maure-de-Touraine
131:Sainte-Maure de Touraine
21:Sainte-Maure-de-Touraine
371:. Workman Pub. p.
249:, in the department of
363:Jenkins, S.W. (1996).
674:Pouligny-Saint-Pierre
609:Fourme de Montbrison
594:Crottin de Chavignol
326:Harbutt, J. (2009).
304:List of goat cheeses
292:Crottin de Chavignol
50:improve this article
926:Goat's-milk cheeses
790:DĂ©lice de Bourgogne
689:Rigotte de Condrieu
441:on 20 February 2002
895:Vacherin Mont d'Or
740:Baguette laonnaise
16:French goat cheese
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840:Mottin charentais
785:DĂ©lice d'Argental
728:Non-AOC varieties
382:978-0-89480-762-6
339:978-0-7566-6218-9
329:World Cheese Book
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416:9781605502564
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367:Cheese Primer
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257:and easterly
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199:Certification
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67: –
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61:Find sources:
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39:This article
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885:Saint-Paulin
765:Cancoillotte
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443:. Retrieved
439:the original
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386:. Retrieved
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343:. Retrieved
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186:Soft-ripened
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48:Please help
43:verification
40:
805:Explorateur
659:Ossau-Iraty
589:Coulommiers
529:Bleu de Gex
211:Named after
175:Pasteurised
915:Categories
860:Rochebaron
850:Port Salut
694:Rocamadour
654:Neufchâtel
310:References
282:Production
191:Aging time
106:March 2013
76:newspapers
830:Mimolette
810:Faisselle
780:Clochette
699:Roquefort
684:Reblochon
649:Mâconnais
634:Mont d’Or
629:Maroilles
579:Chevrotin
569:Chabichou
559:Camembert
509:Abondance
435:cniel.com
388:March 30,
865:Sarasson
855:Raclette
719:Valençay
679:PĂ©lardon
614:Laguiole
599:Époisses
574:Chaource
519:Beaufort
298:See also
239:Touraine
159:Touraine
820:Gaperon
775:Chaumes
760:Cabécou
664:Picodon
644:Munster
639:Morbier
624:Livarot
619:Langres
554:Brocciu
445:9 April
345:9 April
202:French
183:Texture
90:scholar
825:Metton
800:Etorki
714:Salers
564:Cantal
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259:Loches
255:Chinon
155:Region
149:France
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584:Comté
514:Banon
97:JSTOR
83:books
750:Brie
447:2021
411:ISBN
390:2018
377:ISBN
347:2021
334:ISBN
206:1990
169:Goat
69:news
501:AOC
373:124
288:AOC
267:AOC
204:AOC
52:by
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
