A permanent commitment to quality
The art of cheesemaking has been dons from generation to generation and it is with the greatest respect of this tradition that the Sainte Maure de Touraine cheese is still accomplished. Made in the farm ever since the beginning of the 20th century, the Sainte Maure de Touraine is today also produced in a dairy. The gestures and the attention paid at every stage of production have remained strictly in place, only the production tools have evolved to adhere to quality control as well as to health and safety regulations..
Gestures repeated « a thousand times » , constantly improved upon
Fresh goats milk undergoes no heat treatment in order to maintain its full aromatic potential. According to the season, 2-2.25 litres of goats milk are necessary for making Sainte Maure de Touraine cheese. The curdling takes 24 hours, the curds are then ladled by hand into conical moulds. It drains for 48 hours, then comes the removal of the mould. It is at this stage that the rye straw is inserted which allows the still fragile cheese to be held together. Ash salt is then scattered over the cheese, which is then left to drain for an extra 48 hours. The cheese is finally left to mature for a minimum of 10 days in a cool damp and well-ventilated ripening room.S.