by Creamy, ashed goat's milk log, from France

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- Goat's milk - 

Saint Maure is one of the most popular and classic Goat’s cheeses from France. Made from goat’s milk, it's produced mainly in Poitou-Charentes in Central France, named after the small town of Sainte Maure de Touraine.

Its distinctive ash coating helped during transportation to market back in the day, aiding with preservation and detering moulds. Today, it's more due to aesthetics than flavour (who can resist such a stunning cheese?) although the ash can draw out a bit of moisture, intensifying the flavour.

The Sainte-Maure Cendré is ripened for a minimum of 7 days. Delicious and versatile, it can be devoured as a snack on a slice of fresh bread, in green salads, or even breaded and grilled on both sides in a frying pan in a little olive oil. Its taste is rather sweet and fresh, not overly acidic and gentle on the ‘goatyness’.