Creamy goat cheese aged on chestnut leaf, with hazelnut and lingering woody notes.
Soft Loire goat cheese aged on a chestnut leaf. Runny cream line, chalky core, woody and citrusy. From Fromagerie Dantan. Order online.
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Mothais sur Feuille is a soft goat's milk cheese from Poitou-Charentes in western France, made by Fromagerie Dantan and aged on a single sweet chestnut leaf. That leaf is the whole story. It slows the moisture loss, prints its veins into the rind, and pushes a woody, leafy character right into the paste.
The shape gives it a lot of surface area, so it ripens from the outside in. You get that pronounced creamy, unctuous cream line right under the rind, while the core stays a little chalky and crumbly when it's young, then turns spoonable as it goes. Flavor leans goaty and lactic up front, bright and a touch citrusy, before the leaf pulls in hazelnut, herbs, and a little bark on the finish. When it's nice and ripe it runs a little, and that's how I like them.
It's one of the more sophisticated goats out there, a cheese where the wrapping isn't a gimmick, it's the recipe.
Ripens from the outside in, so the rind sits in a soft, runny cream line while the core stays a little chalky and crumbly. When it's ripe like this it spoons more than it slices.
Goaty and lactic up front, then a slower vegetal pull from the chestnut leaf, with notes of hazelnut and a little bark on the finish. Pronounced but not loud.
The leafy, woody note lingers well past the swallow, with a citrusy goat tang holding underneath for a good twenty or thirty seconds.
Classic goat lactic tang, bright and a touch citrusy, sitting right on the front of the tongue before the rind takes over.
A quiet hazelnut note runs through the cream line, more roasted than raw, sitting under the lactic tang rather than on top of it.
The chestnut leaf does the heavy lifting here, pulling in woody, leafy, slightly bark-like notes that read as forest floor more than barnyard.
No real heat, just a faint peppery lift from the rind on the very back end.
Bloomy rind
The bloomy rind carries most of the character, soft and creamy with a woody, leafy print from the chestnut leaf it's aged on. Edible and a big part of why this cheese tastes the way it does.
Mothais sur Feuille stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Loire whites with a little mineral cut handle the goat tang without fighting the leafy note, and a dry sparkler lifts the cream line off the palate.
A touch of honey balances the lactic tang and echoes the woody, nutty note from the chestnut leaf, while ripe fruit gives the runny rind something soft to land on.
Video represents style and type of cheese - may not be an exact match in all cases.
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“Traditional Poitou goat-cheese craft — raw-tasting lactic curds, single-leaf affinage, and the chestnut-leaf wrap that defines Mothais sur Feuille.”
Hand-ladled lactic goat curds aged on a single fresh chestnut leaf for three to four weeks, the leaf regulating humidity and transferring tannin into the paste.
Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
