Each log of Sainte Maure is approximately 9 oz.

The Loire Valley, situated around the Loire River in central France, is the land of chenin blanc, giant chateaus, and goat cheese! Goats came to the area with the Saracens, originally Arabs, who traveled and fought their way from southern Spain up through northern France over a few hundred years. In 732 CE, Charles Martel, a Frankish military leader, won a decisive battle against the Saracens, expelling them from France. As they withdrew, they left behind their goats, cheesemaking techniques, and recipes, to the boon of the Franks. Now, thirteen centuries later, the Loire Valley is still the birthplace of 70% of France’s goat cheeses!

One of these Loire goat cheeses is the log shaped, ash covered Sainte Maure. Forty-eight hours after cheesemakers ladle curds into skinny molds, they place a piece of straw in the middle to add structure to this delicate cheese. Look out for it before you take a big bite! When Sainte Maure is young, the texture is slightly firmer with bright lemony notes. As it ages, it still has that citrusy tang and it becomes creamier with the earthy, salty flavors becoming more prominent. We like to cut thick slices, remove the straw and drizzle the whole thing with orange blossom honey. Keep things in the Loire Valley family and pair this tasty snack with a zippy, lush chenin blanc.