St Maure de la Drageonniere

A soft lactic cheese, made with unpasteurised goat’s milk. The curd takes 2 to 3 days to set and begins growing its own natural geotrichum yeasts as it does so. To allow this to happen, the milk quality has to be exceptional and the length of the setting time enables the natural flora of the milk to develop, creating a subtle yet complex flavour.

Ste Maure is structured and clean when young, with mild but nuanced lactic flavours. As it ages, it displays textures ranging from close and fudge to fluffy and mousse-like, sometimes with runny rinds.

France, Loire.

Additional information

Caring for your Cheese

Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.