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Loire Valley Cheeses

Loire Valley cheeses, whether made with cow’s or goat’s milk, are fine examples of French cheese. Some types are famous and are have prestigious AOPs (protected designations of origin), like the goat’s cheese Sainte-Maure-de-Touraine. They are cheeses well worth discovering, and most importantly, tasting!


Curé Nantais, Olivet centré... famous cheeses


The Loire Valley boasts plenty of cheeses worth remembering the name of, like Curé Nantais, which comes from the village of Saint-Julien-de-Concelles on the edge of the Loire. This creamy raw cow’s milk cheese with its orange-coloured rind, washed with Muscadet, owes its name to the priest who created it at the end of the 19th century. Today it is Georges Parola, a dairy producer, who runs the cheese farm now in Pornic, where the artisanal processes have stayed the same. 

While in the area, don’t miss out on Fromagerie Beillevaire in Machecoul. Guided by Angélique, you will learn about the production and maturing methods for several cheeses. 

Olivet Cendré is another delicious cow’s milk cheese from the Loire Valley. Invented in the Orléans region, it is disk-shaped and is matured under coal ash. 
 

Sainte-Maure-de-Touraine, Selles-sur-Cher: the most famous goat's cheeses


The Loire Valley is also a land of goat’s cheeses, whether fresh, matured or covered in ash... 

Among them is the very famous Sainte-Maure-de-Touraine, which is shaped like a small log, and recognizable by the rye straw running horizontally through it. Made with fresh goat’s milk, it has an AOP (protected designation of origin), which requires maturing it in a cellar for at least 10 days.
 
At Sainte-Maure-de-Touraine, there is an entire museum devoted to it: Les Passerelles Touraine. And to join in the production process, visit Gaec Limouzin Frères, in Petit-Pressigny. 

Another of the most famous goat’s cheeses is Selles-sur-cher. Also disk-shaped, it has a delicate and fine texture with a light nutty taste.