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  • The Pouligny Saint-Pierre
12.80 €

250g
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12.8

The Pouligny Saint-Pierre

Pouligny Saint-Pierre, the King of the region

The Pouligny Saint-Pierre is a raw goat milk cheese. Originating from Indres in the Central Loire Valley region, the pyramidal shape is said to have been inspired by the Pouligny Saint-Pierre bell tower. The warm climate allows the goats to produce a rich and full-flavoured milk. Once unmolded and salted the cheese is left to mature for 28 days, during which time the fine bloomy blue-ish rind develops.

The Pouligny Saint-Pierre mouthfeel is supple yet firm, revealing a freshly pronounced taste.

Maturation


4 weeks

Profile and character :

Lait cru de chèvre
Intensity
1 2 3

soft pâte with flowery crustiness

Tasting Advice :

Generally eaten when semi-hard, but you can allow it to mature a little longer before cutting to obtain a harder cheese. The texture will be less creamy, but the flavours more pronounced.

Region Centre
Sauvignon de Touraine blanc
Baguette au sésame


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The Sainte-Maure de Touraine

A traditional goat cheese log

 

Sainte-Maure de Touraine in unlike any other cheese. Beneath the ash-covered rind lies a firm white paste delicately harbouring light goaty aromas and subtle notes of hazelnut – it is quite simply irresistible. Exclusively produced in the barren lands of the Touraine region, Saint-Maure is renowned for its cylindrical log shape. A rye straw runs through the centre to hold the fragile cheese together during production. Once drained and salted the Sainte-Maure is left to age in a fresh and humid room for 2 weeks to allow all the flavours to fully develop. A recipe dates back to the XIII century when the Moors occupied SW France until defeated by the Frankish Knights led by Charles Poitel in Poitiers. This victory became the symbolic beginning of the Muslim expansion in Europe. The Sainte-Maure is perhaps a vestige of the Saracen presence in the region.

The Sainte-Maure de Touraine
11.95 €
300g