Sainte Maure de Touraine is an AOC cheese made according to traditional methods where the fresh un-drained curd is hand ladled and the draining process is natural.

After de-moulding a long straw is inserted in order to hold the fragile cheese together and ventilate the interior.

Once covered with salted charcoal, the cheese is matured for a period of 2-4 weeks in a well ventilated cellar at 10-15ºC with 90% humidity.

Sainte Maure de Touraine has a fresh, tangy flavour and a smooth, firm texture.