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Ste Maure de Touraine AOC under shell

Made in “Indre et Loire”, this cheese is carefully hand-ladled into traditional cylindrical moulds and then rolled in ash.
A long piece of rye straw is pushed into it, helping to retain its shape and identify it.
This product is ripened for a minimum of 11 days, during which it is turned regularly.
According to the legend, it was the Arab women, who taught the people of Sainte Maure how to make the cheese that is named after this region.

  • Case: by 6
  • Uses: Ideal on cheeseboard, cold or hot
Nutritional value for 100g :
Energy : 274kJ / 1137kcal |  Fat : 22g |  Of which saturates : 15.4g |  Carbohydrates : 1g |  Of which sugar : 1g |  Proteins : 18g |  Salt : 1.3g |  Allergens : milk

How to cook our cheeses and creams.

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