Sainte Maure AOP

While it is made from raw or pasteurised milk of goat, it is produced mainly in Loire Valley in middle France. This buttery and smooth cheese with little acidic flavour emerges drier, denser and with a fine grey-blue edible rind.

Country/Region:  France/Loire
Aging Period:       1  - 2 months
Milk Type:            Goat Milk / Raw / Unpasteurized
Strength:              Mild
Texture:                Firm & Supple
Flavour:                Nutty
Aroma:                 Pleasant