Mothais sur Feuille is a traditional French cheese named after the village of Mothais-sur-Heray in the Poitou-Charentes region. It has been produced for centuries, with a rich history dating back to the 19th century.
Key Facts
Origin: Poitou-Charentes, France
Milk: Goat
Rennet Type: Animal rennet
Style: Surface ripened
Classification: Artisan
Shelf Life: 7 - 10 days
Goes well with: Sauvignon Blanc including Sancerre, Chenin Blanc, dry Rosé
Similar cheeses: Sainte-Maure, Valençay, Holy Goat La Luna
Details
Appearance:
Color: Pale yellow with a golden hue Texture: Soft and creamy, with a slight ooze at room temperature Rind: Covered with a delicate layer of wrinkled feuille (chestnut leaf)
Aroma:
Aromatic blend of earthy notes and hints of fresh grass Subtle undertones of nuts and mushrooms
Taste:
Initial impression: Creamy and luscious on the palate Flavor profile: Mildly tangy with a delicate sweetness, balanced by a gentle nuttiness Complexity: Layers of flavors unfolding gracefully, with nuances of butter and herbs Finish: Silky smooth, with a lingering richness that melts away
Mouthfeel:
Texture: Luxuriously soft and velvety, melting in the mouth Creaminess: Decadently creamy, with a sumptuous mouth-coating sensation Moisture content: Moist and supple, with a perfect balance of moisture
Pairing Suggestions:
Pair with a light, fruity white wine such as Chenin Blanc or Viognier Accompany with fresh figs, honey, and toasted nuts for a delightful contrast Enjoy with crusty baguette or crackers to enhance the creamy texture
A Bit of History:
Mothais sur Feuille is a traditional French cheese named after the village of Mothais-sur-Heray in the Poitou-Charentes region. It has been produced for centuries, with a rich history dating back to the 19th century.
One of the most intriguing aspects of Mothais sur Feuille is its unique presentation wrapped in chestnut leaves. Not only does this traditional method of aging impart a distinctive earthy aroma to the cheese, but it also serves a practical purpose. The porous nature of the chestnut leaves allows the cheese to breathe, facilitating the gradual release of moisture and contributing to its exquisite texture and flavor profile
