Mons
AUZANNE CENDRÉE
- Goat
- Centre-Val de Loire
- Soft cheese bloomy rind
- Raw milk
- France
- Farmstead
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Milk type
Goat
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Region of origin
Centre-Val de Loire
-
Cheese type
Soft cheese bloomy rind
-
Heat treatment
Raw milk
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Country of origin
France
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Type of production
Farmstead
Mons
OISELLIÈRE
€9.90
A small farmhouse log of raw milk goat cheese, a cousin of Sainte-Maure-de-Touraine, without the straw and in a smaller format. Made in Indre-et-Loire (Centre-Val de Loire).
Approx piece weight: 160 g.
Under its ash-coated rind, covered in a grey bloom, the paste is white and fine, coming across as fairly dense and even, with a subtle rind character. The nose is goaty, with notes of damp straw and lavender honey; on the palate, it's milky and delicately salty, finishing on a nice goaty punch. This little chameleon of a cheese adapts to any occasion: breaded in summer to top off a salad, at an aperitif in spring on a slice of seeded bread, or paired in autumn with porcini mushrooms. It pairs well with a floral Loire white (Chenin, Vouvray) or a blonde beer.
Oisellière is made in the heart of Touraine, a land with a centuries-old goat farming tradition, by Émilie and Mathieu Peltier, a couple of passionate farmers.
This small farmhouse log of raw milk goat cheese is deliberately collected earlier than the PDO specifications require, so it doesn't carry the Sainte-Maure-de-Touraine name, and it's also distinguished by a smaller size and the absence of the traditional rye straw.
Its production stays true to a demanding lactic-set technique: after maturing with the previous day's whey, the milk coagulates slowly, over 24 to 36 hours. The curd is then ladled into tall moulds in several careful passes, to preserve all its delicacy. After unmoulding, the cheese is hand-rolled in a mixture of ash and salt.
The cheeses then travel to our caves as quickly as possible, where they spend a few hours in the drying room before being laid on a bed of rye straw to continue ageing, with plenty of careful attention along the way.
- Farmhouse cheese, made by Émilie and Mathieu Peltier in Touraine
- Raw goat's milk, lactic-set technique
- Small format, no straw core — a cousin of Sainte-Maure-de-Touraine
- Ash-coated rind with a grey bloom
- Carefully aged in our caves, on a bed of rye straw
Order online, dispatch within 36 to 48 hours in Chronofresh refrigerated transport, delivery across mainland France.
To build a board of Loire Valley goat cheeses, also discover Couffy, Ovalie cendrée, Crottin de Chavignol AOP and Mothais sur feuille, along with our goat’s milk cheeses and our Centre-Val de Loire selection.
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