Cheese from the Loire
The Loire - a dream
The Loire. A paradise for castle fools, for wine freaks and of course for cheese fetishists. Goat cheese from the Loire is heaven. Whereby the seventh heaven is when you can taste one or more of the fine cheeses with a good glass of Sancerre or a fine Sauvignon from Touraine with a view of the Loire.
AOP goat
There are 5 AOP certified goat cheeses from the Loire. The top left of the photo shows the white cheese ‘Le pouligny-saint-pierre’, clockwise it continues with ‘Le valençay’, the decapitated pyramid, then round and long ‘Le sainte-maure-de-touraine’, the last one then in the circle is ‘Le selles-sur-cher’ and in the middle is ‘Le crottin de Chavignol’. Details can be found in the CULINAMUS wine & cheese department.
Funny
There is an original anecdote about Valençay cheese. The reason for the somewhat idiosyncratic shape of the cheese (a pyramid with the top part cut off) is said to be that Naopleon was visiting Prince Talleyrand. History fans also know Talleyrand as a key negotiator in the Congress of Vienna. In any case, Naopleon was not to be reminded of his painful defeat in Egypt by pyramid-shaped cheese, and so Talleyrand summarily ordered that the pyramid be ‘cut a head’. The history and the form have remained until today.
The Selles sur Cher is special because it is also often eaten as an aperitif. A fine and mild cheese that comes into its own with a glass of white wine (Sauvignon from Touraine).
The Crottin is perhaps the most eaten of the 5 cheeses. Baked as crostini, with a salad or in a sauce, the crottin is an all-rounder.
Explore
In addition to the 5 AOP certified cheeses, there is a large number of local (raw) diamonds. So. The best way is to go to the Loire and explore and enjoy the valley by bike, train or car!
CULINAMUS!
