Top 3 Local Goat Cheeses
in Indre-et-Loire

Sainte-Maure de Touraine is a soft cheese made of full-fat goat's milk unusually shaped like a log, weighing about 250 grams. The cheese was made since the 19th century under the name Sainte-Maure in the Tours region in France. It is also easily recognizable by a long straw that is pricked throughout its body, to help in the production process and to make sure that the cheese does not fall apart. Sainte-Maure has a slightly salty and nutty taste that is reminiscent of walnuts, with a lemony finish. Its rind is thin and smooth, with a blue to gray mold covering it. The interior is creamy in texture and fully white. Pair it with dry white wines and light red wines for the best experience.Expand

Coeur de Touraine (lit. the heart of Touraine) is a heart-shaped French cheese made with raw goat's milk. Apart from being distinguishable by its shape, it can also be easily recognized by its aromatic ash-covered edible rind. The cheese matures for a minimum of 3 weeks. The texture of Coeur de Touraine is thick and creamy, while the flavors are goaty, milky, and tangy, with a slightly salty aftertaste. It is recommended to serve the cheese with raisin bread or nut bread and a glass of white wine.Expand

Couronne lochoise is a small French cheese produced in limited quantities in the area around Loches. The cheese is made with goat's milk and has a bloomy, ash-coated, delicately thin rind. The interior is white with a smooth, creamy, and buttery texture. Couronne Lochoise is shaped like a donut, and the word couronne means crown, referring to its shape. The flavors are mild and goaty, with hints of citrus, salt, and grass. It is recommended to pair Couronne lochoise with wines from the Loire region.Expand