Sainte-Maure de Touraine

From the historic Touraine region, Rodolphe Le Meunier is a master affineur celebrated as a Meilleur Ouvrier de France and Best International Cheesemonger 2007, whose family legacy elevates goat cheese to an art form. This house is revered for its meticulous maturation and deep respect for tradition, with each cheese reflecting the pure character of local Saanen and Alpine goat milk. The Sainte-Maure de Touraine carries a history shrouded in legend, born from the defeat of the Saracens at Poitiers, where abandoned Arab women taught the locals to make this cheese. Its name derives from “Maure” (black), a nod to the ashen rind that has been part of its identity since the Middle Ages.

Recognisable by its iconic rye straw running through the centre, a signature of authenticity and traceability, this AOP since 1992 reveals a creamy, milky heart with delicate floral and hazelnut nuances that become more pronounced with age. The taste is a subtle symphony of fresh tanginess and earthy depth, with a velvety texture that melts on the palate. To truly appreciate it, we recommend removing the straw and serving it at room temperature for at least 30 minutes. It is exquisite on a cheese board, paired with fresh figs, pears, or a dollop of honey, and also shines in warm salads or melted over roasted vegetables. For a perfect pairing, a crisp Chinon red or a dry Vouvray white beautifully complements its creamy texture and earthy notes.