Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
£12.50
Sainte-Maure de Touraine has a bit of a legend about it, long before it became the cheese we know today.
The name comes from the old word ‘Maure,’ which means ‘black.’ In old stories, the ‘black saint’ was thought to watch over the earth as it changed: growth, decay, and new beginnings. She was in charge of the quiet magic under the soil: plants breaking down, life coming back, and new crops pushing through. For people who worked the land, that must have felt pretty special.
It’s not hard to see why she ended up connected to cheesemaking. Fresh goat’s milk doesn’t last long, but with a bit of patience and care, it turns into something much more lasting. I imagine early villagers must have thought it was a bit of a miracle, milk turning into food that would see them through the months ahead. A good, ripe cheese meant safety and a full larder.
Whatever the real story, Sainte-Maure brings a bit of history and myth with it in that ash-coated rind. Cheese, like a good legend, needs time, change, and a touch of mystery.
It wasn’t until 1990 that Sainte-Maure de Touraine received its official AOC designation, making it one of the first French goat’s cheeses to be protected in this way. The European PDO came along a few years later, so now every log is made to the same high standards.
Because of its PDO status, every step, from the goats munching in the fields to the final label, has to happen in and around Indre-et-Loire.
The rules are very strict, with only raw goat’s milk from local breeds allowed in the mix. Each cheese must be shaped into its classic log, about 16-17 cm long and weighing roughly 250 grams. Then there’s the straw that’s threaded through the middle and stamped with the producer’s name and number. It’s a neat way to know exactly where your cheese has come from. After that, the cheese gets a gentle sprinkle of salt and a roll in wood ash, which helps the rind along. Then it’s left to mature in cool, damp cellars for at least ten days.
All these rules aren’t just about quality; they help keep the traditions and special character of the region alive as well.
Jen’s note: One of my favourite things about Sainte-Maure de Touraine is the straw running through the middle. It started out as a clever way to keep the cheese from breaking, but now it’s also a mark of authenticity; each one is engraved with the producer’s name and number. It’s so unbelievably French!
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet, mould cultures, vegetarian ash
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
