Traditional Loire goat cheese, bright and citrusy with a hazelnut finish.
Hand-ladled French goat cheese from the Loire Valley. Soft, chalky paste with bright lactic tang and a soft hazelnut finish. Order online.
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A traditional log-shaped goat cheese from the Loire Valley in France, hand-ladled in the old way, sometimes with a straw run through the center to hold the shape as it ages. This is a small-format version of the classic Sainte-Maure, all goat's milk, soft and chalky in the center with a thin natural rind starting to bloom on the outside.
The paste breaks softly under the knife, a little crumbly in the middle and creamier just under the rind as it ages. On the palate it leads with a bright lactic tang, citrusy and clean, the signature fresh goat-milk note, then pulls into a soft hazelnut finish with a quiet cellar earthiness from the rind. Younger pieces lean fresh and yogurty, older ones get nuttier and a touch more vegetal.
A classic Loire chèvre done right, in a small format that's perfect for a single board or a quiet evening. One of those cheeses that reminds you why goat milk done well is in a class of its own.
Soft and yielding, with a chalky core under a thin natural rind that turns creamier just under the surface as the cheese ages. Breaks softly under the knife rather than slicing clean.
Gentle goat's milk character up front, citrusy and clean, with a quiet nutty pull behind it. Leans elegant, not barnyardy.
A medium finish, citrus and fresh hay holding on the palate before fading into a soft earthy note. Lingers long enough to ask for another bite.
Bright lactic tang on the front of the tongue, the signature fresh goat-milk note, like yogurt with a squeeze of lemon.
A soft hazelnut note underneath the lactic brightness, fuller in older pieces but always sitting behind the citrus.
A light cellar earthiness from the natural rind, more fresh straw than mushroom, building gently as the cheese ages.
No heat, no piquancy, just clean lactic acidity standing in for any sharpness.
Natural rind
Thin natural rind with a faint dusting of mold, adds a quiet vegetal, cellar-floor note that rounds out the brighter lactic paste underneath.
Sainte-Maure stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Loire Valley Sauvignon Blanc is the classic regional match, the wine's citrus and flint mirror the cheese's lactic tang. A dry Vouvray or Champagne does the same trick with a little more weight.
The cheese's citrusy tang wants a little sweetness to round it out, honey and figs are the natural move. Walnuts pick up the soft nutty note in the paste.
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Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
