Maintaining our reputation for stocking the Islands’ most exquisite and finest selection of goats’ milk cheeses, we are delighted to introduce Mothais sur Feuille,
This cheese was born in the Deux-Sèvres region, where it is still produced on small artisan 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 it is matured in a very humid cellar with no ventilation. The rind will sometimes be dotted with a few spots of blue mold, which is normal. The flavour is buttery, herbaceous, soft and delicate, it literally melts in ones mouth. The maturing process of the mothais takes three to four weeks and the cheeses are dried out by placing them on a chestnut leaf. They are turned every four days.
A wonderful addition to any cheese plate.