The smoothness of a goat cheese
The shape recalls those impressive millstones once used to crush the wheat to make the bread. A hommage to the bread and cheese combination that so thrills food enthusiasts. Beneath the natural rind you will discover a beautiful white and tender paste. Your taste buds will thrill at the delicioulsy light hazelnut and slightly acidic aroma. It is the ideal cheese to bring a softer alternative to a platter of stronger-tasting cheeses.
Profile and character :
The Rouelle is a soft cheese with a firm aspect following 3 weeks maturation. Keep in a cold and ventilated room.
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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.