Mothais sur Feuille

Cheese Atlas — Sat, 06 Jun 2020 06:51:12 +0000

Wrapped in a chestnut leaf

Mothais sur Feuille is a soft goat’s milk cheese that is traditionally made in the Poitou-Charentes region of Western France. It is named after the township of Mothe-Saint-Héray, where the cheese has been made and sold at local markets since the mid nineteenth century.

Slow lactic fermentation

The first step of its production involves allowing fresh goat’s milk to stand and slowly coagulate via lactic fermentation. The resulting curd is then scooped into moulds to retain as much moisture as possible, and allowed to drain naturally under its own weight. The young rounds are then wrapped in a chestnut leaf and transferred to maturing rooms.

Whereas most goat’s cheeses age in conditions where humidity is about 85-90%, this unique cheese is kept at nearly 100% humidity for a duration of three to four weeks. During this time, the cheeses are turned regularly every 4 days to allow the even distribution of moisture.

The resulting cheese has a meltingly soft texture when young, becoming more dense as it ages. The pâte has notes of wood, soil and mould that are imparted by the chestnut leaf. The wrinkly rind is covered with blue and grey moulds underneath the leaf.

How to pair Mothais sur Feuille

Enjoy with a glass of Champagne or with a medium weight single-malt whisky.

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Chabichou du Poitou

Cheese Atlas — Sun, 03 May 2020 08:01:24 +0000

The cuddliest of French cheeses

Chabichou du Poitou is a soft goat’s milk cheese that originates from the Nouvelle Aquitaine region, in the Southwest of France.

Since 1996, the AOP has given this traditional cheese a protected designation of origin stamp. In their “cahiers de charge”, they have restrict the milk used to 3 breeds of goats. Effectively, only milk from Poitevine, Saanen and Alpine goats that are allowed to graze can be used.

Furthermore, the cheesemakers have to produce and mature the cheese within a designated region in Haut Poitou.

A traditional method

Once they have collected the milk, the cheesemaker adds a small amount of rennet to encourage the curd formation. Afterwards, they hand ladle the formed curd into an unusual shaped mould.

Indeed, this cheese owes its iconic shape to this small cylindrical mould called “Bonde” which also embosses each cheese with CdP.

For the next 18 hours, the affineur turns each cheese regularly. At the end of this period, they unmould each cheese and dry-salt them. Finally, they will rest the cheese in the maturation rooms for a minimum of 10 days.

At this age, it develops a gorgeous wrinkly rind wrapped around a luscious creamline and a soft, fudgy pâte.

Despite its strong goaty aroma, this specialty from Poitou is delicately zesty on the palate with a tangy finish. When matured for up to 6 weeks, it develops more complexity and becomes more savoury and spicy with a touch of nuttiness.

How to pair Chabichou du Poitou

Enjoy this delightful cheese with a glass of Sancerre for a celebration of the local terroir!

The post Chabichou du Poitou appeared first on Cheese Atlas.

Poitou-Charentes Cheeses | Artisanal cheeses archive| Cheese Atlas