A number of factors – the use of an elongated mould and the characteristics of lactic production, together with slow drainage, which is adapted to the rhythm of work on the farm, and ash-dusting and salting after removal from the mould – give the cheese a texture, fineness of paste and ratio of surface area to volume that allow the distinctive ripening flora of ‘Sainte-Maure de Touraine’ to develop as it ripens, giving the cheese its qualities in terms of taste and aroma.
Natuurlijk is zij niet perfect, verre van dat, maar tot nu toe is het de beste optie.EuroParl2021 EuroParl2021