Mothais-sur-Feuille
| This cheese was born in the Deux-Sevres region, where it is still produced on the farms. Goat’s cheeses, unlike mothais, are generally ripened in drier and better ventilated cellars than most of the other cheeses. The Mothais is the exception as it is matured in a very humid cellar with no ventilation. The flavour is soft and delicate, it literally melts in ones mouth. The maturing process of the mothais takes three to four weeks and the cheeses are dried out by placing them on a chestnut leaf. They are turned every four days |
| Region: | Poitou-Charentes | |
| Milk: | Goat | |
| Seasons: | Spring, Summer, Fall | |
| Classification: | Aged fresh | |
| Weight and Shape: | 225-250g Round | |
Tasting Notes:
With a soft, sticky white rind and creamy texture, the Mothais sur Feuille has a light, mouldy aroma and a long-lasting, delicate aftertaste.
How to enjoy:
Partner this melt-in-the-mouth cheese with a full-bodied red wine of Poitou.
Pairing:
| White wine: | Haut-Poitou (Sauvignon, Chardonnay grapes) |
| Red Wine: | Touraine (Gamay Noir, Cabernet-Franc grapes) |
References: fromages.com | cheeseymarie.com