The Brunch Board
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This pasteurized goat’s milk cheese is tangy with notes of walnut and a lemony finish. Hand-ladled curds form a delicate log that arrives fresh from the Loire Valley ready to age in Murray’s Caves. Once Sainte-Maure arrives, it’s coated with vegetable ash then carefully attended to by our affineurs as it develops a thin, mottled rind over a three to four-week period. Bring out the savory side of this cakey cheese with some Jambon de Bayonne and Trois Petits Cochons Cornichons.
“This French Royalty comes to us from the providence of Touraine. Rolled in wood ash, this goat cheese appears as a small log, enjoy it by a camp fire as it takes you away to the French Alps.”
Allergens: Milk
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