Pre-ordered Sainte-Maure de Touraine AOC | 🩆The Bow Tie Duck Manila

Sainte-Maure de Touraine AOC by Fromagerie Beillevaire

A Much-Touted Taste

This tra­di­tion­al French goat cheese is eas­i­ly rec­og­nized by its log-like shape and ashy exte­ri­or, and it has been AOC-pro­tect­ed since 1990.


Though the Sainte-Mau­re de Touraine can come in a vari­ety of shapes, it is most often found as a small log with a rye straw run­ning through its mid­dle. After mold­ing, the cheese is salt­ed and cov­ered in pow­dered char­coal. The straw helps the cheese keep its shape and acts as a drain to aer­ate it. Nowa­days, Fro­magerie Beill­e­vaire laser-engraves the rods with the cheese’s name and authen­ti­ca­tion num­ber. The cheese itself is but­tery and smooth with a hint of acid­i­ty, gain­ing a nut­ty salti­ness as it matures. And after 3 or 4 weeks of aging, it gains a fine, edi­ble blue-gray rind.


This is a cheese that you take straight to the cheese­board and enjoy with toast­ed baguette slices. We love it with a spoon­ful of Helios Black Fig Jam! You can also crum­ble it into sal­ads for a light after­noon meal.

Your best wine match­es will def­i­nite­ly come from the Loire Val­ley. This is a cheese more suit­ed to white wines like Pouil­ly-Fume, Sauvi­gnon Blanc, or Sancerre. Red wines may be a lit­tle more chal­leng­ing to pair because of fla­vors in the rind can over­ride the tan­nins in them. But we do rec­om­mend giv­ing a Chi­non or Bourgeuil a go!


Mak­ing Sainte-Mau­re de Touraine is a very pre­cise process. The cheese is so strict­ly mon­i­tored that a com­mer­cial ver­sion of it that does not adhere to all the stan­dards is sim­ply called Sainte-Mau­re — and does not pos­sess AOC-pro­tec­tion. The non-AOC cheese does not have engraved rye straws, either. To pass the strict require­ments, the cheese must come from unpas­teur­ized milk and the curds — nev­er frozen — must be ladled into the molds by hand, then allowed to drain nat­u­ral­ly, sans pressing.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Soft cheeses with del­i­cate rinds need to breathe, so they are best placed in glass con­tain­ers lined with paper tow­els to absorb extra mois­ture. Leave the lid open a tiny bit for air to cir­cu­late and don’t for­get to write up a label with the date you first opened the pack­age. Your cheese will be fine for up to one month. Cheeses are air-flown from France on demand. They are meant to be con­sumed with­in 1 to 2 weeks of their arrival at your residence.

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