Saint Maure CheeseYet another classic Loire Valley goat. Pasteurized chevre with a vegetable ash coat and piece of straw reinforcing its midsection. Hand ladled curds receive close attention in our caves where we develop the thin, mottled mold rind over a period of 3 4 weeks. The result: no thick, slipping skin, no soapy, goaty bite. Just balanced tang with walnut aromas and a lemony finish. Beautiful with a Red Chinon or a dry Vouvray.