The Sainte-Maure de Touraine cheese is a tender, amazing in form and content cheese, covered with dark gray mold, its shape resembles a choc-ice or a log on a stick. It is made of goat's milk, has a subtle pleasant aroma.

According to the history, it was the Saracens, captured by the French, who taught the French to cook this cheese, the Saracens explained the cooking process of the cheese to the French in details in the 9th century. In the future, the cheese production was established in a small town of Sainte-Maure de Touraine.

Cheese experts say that the authentic Sainte-Maure de Touraine cheese has a light nutty, as well as sour taste. At the moment there are two types of this cheese – these are Sainte-Maure and Sainte-Maure de Touraine. The latter cheese is unique, manufactured in strict accordance with the standards in small batches. Only high-quality farm products from local dairy farms are used in its production. Cheese with the same short name is produced on an industrial scale, that is why its standards are somewhat lowered. But the quality of the product is still very high.

The production of the Sainte-Maure de Touraine cheese is difficult. It lasts from March to November of each year. After the cheese has acquired the desired shape, a rye straw is passed through it. It serves, above all, as a technical means for airing. At the final stage of the production of this homemade cheese, the product is sprinkled with salt. After this cheese is aged for up to 6 weeks, after which it can be eaten.