If you’ve only tried fresh goat cheese, you’re in for a treat! More unctuous and complex than its unaged cousins, I find the Saint Maure to have a nutty, creamy quality that contrasts nicely with its thin, edible soft rind. Admittedly, it only takes 10 or so days of aging to complete this transformation, but the difference is remarkable. Sliced simply, it is delicious on its own, but I also enjoy preparing it in a classic salade de chèvre chaud, in which it is broiled on slices of baguette as an eye-catching salad topping.
Président® Saint Maure
If you’ve only tried fresh goat cheese, you’re in for a treat! More unctuous and complex than its unaged cousins, I find the Saint Maure to have a nutty, creamy quality that contrasts nicely with its thin, edible soft rind. Admittedly, it only takes 10 or so days of aging to complete this transformation, but the difference is remarkable. Sliced simply, it is delicious on its own, but I also enjoy preparing it in a classic salade de chèvre chaud, in which it is broiled on slices of baguette as an eye-catching salad topping.
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