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Xavier David Sainte-Maure AOP is farmed in a modest farm size with only a hundred goats and this allows the farm to maintain traditional cheese-making methods. The goats are fed on hay and grass and their feed is guaranteed to be free of silage and GM crops. The cheese is hand-moulded with a ladle and is ripened for at least 3 weeks in natural cellars. On the palate, it has a very distinctive goat flavour, soft with a hint of hazelnut.
This cheese is often eaten at the end of a meal but can also be served as a pre-dinner snack if presented in thin slices.
: The signature loaf is made of 4 ingredients: sourdough, stoneground wheat flour, water and sea salt from Guérande. It is a round loaf with a thick, golden crust as...