Loire Valley cheeses in all their sauces

Chavignol, Pouligny Saint-Pierre, Sainte-Maure de Touraine … do you know these emblematic goat cheeses from the Loire Valley?? Discover five quick and easy recipes to vary the pleasures as an aperitif, on the go or for the whole family.

The Loire Valley is known for its wine and its châteaux, but did you know that the destination is also famous for its goat cheese? With no less than 5 specialties labeled Appellation d’Origine Contrôlée (PDO) , there is something for everyone, whether we prefer young, mature or ashy goat cheeses, in the form of a log or puck, smooth or more assertive.

If the Sainte-Maure de Touraine, recognizable by the rye straw that crosses it right through, and the Selles-sur-Cher, in the shape of an ashy puck, are real regional stars, the crottin de Chavignol, the Pouligny Saint -Pierre and Valencay are also worth a detour! Want to discover them? Here are 5 recipes to try without further ado.

Cream of salsify and Pouligny Saint-Pierre

Velouté de salsifis et Pouligny Saint-Pierre du Val de Loire.

Ingredients for 6 people:

  • 300 g of salsify
  • 1 onion
  • 10g butter
  • 1 medium potato
  • 1 vegetable stock cube
  • 1 Pouligny Saint-Pierre

Preparation:

Roughly chop the salsify and onion.
Brown in the butter.
Add the potato and vegetable broth.
Cover and cook over low heat for 25 minutes.
Add about half a Pouligny Saint-Pierre.
Mix everything, and season.
Serve with small croutons and a piece of Pouligny Saint-Pierre.

Dahl red lentils, coconut milk and Sainte-Maure de Touraine

Dahl lentilles corail, lait de coco & Sainte-Maure de Touraine

Ingredients for 4 persons :

  • 250 g of red lentils
  • 1 onion
  • 20 cl of coconut milk
  • 1 Sainte-Maure de Touraine
  • 1 vegetable stock cube
  • 2 teaspoons of curry
  • Salt pepper

Preparation :

Pour 40 cl of cold water, the bouillon cube, the lentils,
the chopped onion, the coconut milk, as well as the spices.
Cover and cook for 30 minutes, until the water is absorbed.
Cut the Sainte-Maure de Touraine into thin slices.
Serve hot, add the slices of Sainte-Maure and the fresh coriander.

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