Mothais-sur-Feuille is an exquisite little goat's cheese made in the Poitou-Charentes region of western France. Bright white in colour, each individual cheese has a delicate wrinkled rind and creamy texture that becomes denser with age as it ripens wrapped in a dried chestnut leaf.
With an earthy aroma and complex flavour of woody notes, Mothais-sur-Feuille pairs well with a crisp white wine, the bubbles of Champagne or single-malt whisky.
Unpasteurised goat's milk
- Traditional rennet.
What's special about Mothais-sur-Feuille?
Mothais-sur-Feuille takes its name from the town Mothe-San-Héray in the Poitou-Charentes region on the west coast of France where this fresh goat's cheese has been made and sold since the 19th Century. This region has been well known for its goat's cheeses as far back as the 15th Century when goats were first introduced. Mothais-sur-Feuille is made from whole unpasteurised goat's milk by a number of small producers in accordance with strict AOC (Appellation d'Origine Controlee) regulations set out in 2002.
Aged between two and six weeks, Mothais-sur-Feuille develops a soft, sticky rind wrinkled by the addition of Geotrichum mould. With time, this delicate rind may become spotted with blue and green moulds. Each cheese is placed on a chestnut leaf and matured in conditions of high humidity (90-95%) and no ventilation. This characteristic leaf is more than decorative - it preserves moisture in the cheese and infuses it with a distinct aroma and flavour.
The tradition of leaf-wrapped cheeses is found throughout Italy, Spain and France. In the Slate "wall of cheese" we also have the piquant blue cheese Picos de Europa from northern Spain that is covered in sycamore leaves. From Italy, Pecorino de Noce is wrapped in walnut leaves. The AOC regulations of Mothais-sur-Feuille specify that the chestnut leaf used must fall naturally from the tree, however it must never touch the ground as this could introduce contamination. Each autumn large nets are used to collect the chestnut leaves which are then dried and used throughout the year. The leaf must be placed around an individual Mothais-sur-Feuille between three and five days after the cheese has been made.
Mothais-sur-Feuille is creamy in texture and in taste with a distinctive tang at end of its long finish. A unique combination of earthy and woody flavours, there can also be hints of nuttiness with age.