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CheeseXML 1.00

Sainte-Maure de Touraine

Milk volume
2 gal
Expected yield
2 lb
Yield ratio
0.119826 ratio
Active time
40 min
Total time
24 h
Scale
For milk volume: 2 gal

Ingredients

Goat milk, not ultra-pasteurized2 gal
Chèvre culture2 item
Geotrichum candidum0.06 tsp
Non-iodized cheese salt0.5 tsp

Process

#StepsPlanFacts
1Heat the milk to 32 °C
Heat the vat to the culture temperature published for this make.		Heat · Milk preparation · Temperature: 32 °C
2Add culture
Sprinkle the starter, rehydrate, then rest at temperature.		Step code · Ripening · Temperature: 32 °C · Time: 30 min · Addition: Amount: 2 item; Rest: 2 min
3Ladle the curd
Ladle uncut curd into the hoops.		Step code · Cutting
4Draw whey and hoop
Draw whey to the grain and fill the hoop.		Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min
5Salt
Salt the curd or the wheel.		Salt · Salting
6Age
Drain, optional ash, age about a month until the Geotrichum coat is set.		Age · Aging

Sainte-Maure de Touraine

Soft-ripened cheese · Difficulty: 3

Batch scale

Scale factor: 1

Description

Wallace Sainte-Maure: 2 gallons goat milk, 2 packets chèvre culture (1 on raw), 1/16 tsp Geotrichum, ½ tsp salt. A straw-cored Loire log aged about 1 month.

Recipe details

Style
Soft-ripened cheese
Country
France
Region
Touraine
PDO
No
Schema version
1.00
Type
Home recipe
Vegetarian
Yes
Created
2026-09-09
License
CC-BY-4.0
Author
CheeseXML 1.00 reference set
Units
US
Milk
Goat milk, Pasteurized, Not homogenized
Milk volume
2 gal
Expected yield
2 lb
Yield ratio
0.119826 ratio
Active time
40 min
Total time
24 h
Scale
For milk volume: 2 gal

Ingredients

  • Goat milk, not ultra-pasteurized — 2 gal

    Role: Base milk · Kind: Milk Goat

  • Chèvre culture — 2 item

    Role: Culture · Kind: Culture

    Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

  • Geotrichum candidum — 0.06 tsp

    Role: Mold · Kind: Mold Geotrichum Candidum · Optional: Yes

  • Non-iodized cheese salt — 0.5 tsp (Details: Salt: Dry salting; Iodized: No)

    Role: Salt · Kind: Salt

Equipment

  • Heavy-bottomed pot
  • Dairy thermometer
  • Slotted ladle
  • Cheese hoop / mold
  • Draining mat
  • Ripening box
  • Aging fridge or cave
  • Bamboo mat

Process

  1. Heat the milk to 32 °C

    Heat · Milk preparation

    Heat the vat to the culture temperature published for this make.

    Temperature: 32 °C

  2. Add culture

    Step code · Ripening

    Sprinkle the starter, rehydrate, then rest at temperature.

    Temperature: 32 °C · Time: 30 min · Addition: Amount: 2 item; Rest: 2 min

  3. Ladle the curd

    Step code · Cutting

    Ladle uncut curd into the hoops.

  4. Draw whey and hoop

    Drain · Draining

    Draw whey to the grain and fill the hoop.

    Flips: Turn: After: 5 min; Turn: After: 15 min

  5. Salt

    Salt · Salting

    Salt the curd or the wheel.

  6. Age

    Age · Aging

    Drain, optional ash, age about a month until the Geotrichum coat is set.

Aging

Duration: 30 d; Stage: Name: Loire log; Duration: 30 d; Temperature: 12 °C; Humidity: 90 %

Storage

Temperature: 6 °C; Shelf life: 21 d

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: Saint Maure de Touraine Cheese Making Recipe; Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2018; URL: https://cheesemaking.com/products/saint-maure-de-touraine-cheese-making-recipe

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