Made from pasteurized or unpasteurized goat's milk
Country of origin: France
Type: semi-soft, artisan
Fat content: 45%
Texture: smooth and soft-ripened
Rind: mold ripened
Flavour: acidic, buttery
Synonyms: Sainte-Maure de Touraine
Alternative spellings: Saint Maure
Sainte Maure is one of the classic cheeses from France.
Sainte Maure, made from raw or pasteurised goat's milk, is produced mainly in Loire Valley in middle France. This buttery, smooth cheese with a little acidic flavour emerges a drier, denser, and fine grey-blue edible rind.
Sainte Maure comes in various shapes like a small log with a stick running through its middle, pyramids, cylinders and discs. The Sainte Maure goes well with wines such as Sauvignon Blanc, Fumé Blanc, Sancerre and many white wines.