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Cheese Of Loire Valley
Definition and Scope
Loire Valley cheeses are French dairy products originating from the central river valley region. They primarily comprise goat’s milk varieties, though some cow’s milk cheeses exist. These cheeses hold multiple Appellation d’Origine Contrôlée designations protecting their regional identity.
Key examples include Selles-sur-Cher, Valençay, and Crottin de Chavignol. Their production follows strict geographical boundaries and traditional methods. This category represents a significant portion of France’s artisanal goat cheese output.
Production Methods
Most Loire Valley cheeses undergo lactic fermentation using raw or pasteurized goat’s milk. The process typically involves slow curdling at controlled temperatures over 24-48 hours. Artisans then hand-ladle the delicate curds into perforated molds.
Aging occurs in humid cellars for periods ranging from two weeks to several months. Many varieties develop characteristic natural rinds through regular turning and brushing. Some producers apply vegetable ash or specific mold cultures during maturation.
Sensory Profile
Young Loire Valley goat cheeses present bright white interiors with mild, citrusy notes. Their texture ranges from moist and crumbly to semi-firm depending on age. Characteristic flavors include fresh grass, hazelnut, and subtle saltiness.
Extended aging intensifies the peppery, capric acid notes distinctive to goat’s milk. Rinds contribute earthy, mushroom-like complexities. The finish remains clean without excessive sharpness despite pronounced tanginess.
Culinary Applications
These cheeses feature prominently in classic French salads and baked preparations. They pair exceptionally with Sancerre and other local Sauvignon Blanc wines. Fresh varieties work well in spreads or as table cheeses with bread.
Aged specimens develop sufficient structure for grilling or frying without excessive melting. Chefs often incorporate them into soufflés, tarts, and stuffings. Their acidity balances rich ingredients in composed dishes.
Regional Variations
Pouligny-Saint-Pierre displays a distinctive pyramidal shape with ash-coated sides. Sainte-Maure-de-Touraine incorporates a straw through its center for structural support. These physical characteristics help identify specific appellations.
Microclimates across Touraine, Berry, and Anjou subregions create subtle variations in milk composition. Some producers now experiment with mixed milk blends and alternative aging techniques. However, traditional methods remain dominant in AOC-designated productions.