OISELLIÈRE

Name: OISELLIÈRE
Brand: Mons
SKU: 241SX1_WEB
Price: 8.6 EUR
Availability: InStock

€8.60

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.

The Affineur's note

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.

About it

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.

At a glance