This cheese was born in the Deux-Sevres region, where it is still produced on the farms.
Goat’s cheeses, unlike Mothais, are generally ripened in drier and better ventilated cellars than most of the other cheeses. The Mothais is the exception as his matured in a very humid cellar with no ventilation.
The flavour is soft and delicate, it literally melts in ones mouth. The caving process of the Mothais takes three to four weeks and the cheese is dry out by placing them on a chestnut leaf.
They are turned every four days.
White wine: Haut-Poitou (Sauvignon, Chardonnay grapes)
Red wine: Touraine (Gamay Noir, Cabernet-Franc grapes)