Coeur de Touraine is a succulent little farmer’s goat’s cheese that comes from the same family as the Selles-sur Cher.
Its particularity is that the form is a heart shape and covered with charcoal dust.
One can enjoy its rind that has a wonderful perfumed aromatic taste. The cheese matures after a minimum of three weeks with the rind changing color from a blue/ white to an attractive ivory.
The initial taste is quite milky and then becomes goaty, a few seconds later it melts in the mouth. Occasionally it has the tendency to leave a light salty taste on the palate.
The difference between the grey and the white coeur de chèvre, is during the affinage. In fact the charcoal dust takes out more water durin the maturing process so the grey coeur de touraine is dryer than its cousin the white one.
During the affinage (maturing period ) the cheese’s savors mix with the odors of the cellar giving it that extra country flavor we all love. A suggestion: Enjoy the cheese on with nuts and raisin bread. Sublime!
White wine: Sancerre (Sauvignon grape)