It is made from raw goats milk, it is produced mainly in Loire Valley in middle France and named after the town of Sainte Maure de Touraine. This buttery and smooth cheese has little acidic, the flavour emerges drier, denser and with a fine grey-blue edible rind.

Milk: Goat
Type: Pressed, unpasteurized
Texture: Supple but not soft
Tasting Note : Delicate, slight hint of acidic, saltiness and intense nutty flavour