Mothais-sur-Feuille is named after the town of Mothe-Saint-Héray, where the cheese has been made and sold at local markets since the mid nineteenth century. In contrast to most goat cheese this one is aged in 100% humidity. The maturing process takes three to four weeks during which time the cheeses are turned frequently. The ripe cheese rests on a chestnut, sycamore or plane leaf to encourage optimum flavour development. The rind is delicate and slightly wrinkled, often covered with blue and grey moulds. The interior has a meltingly soft texture when young, becoming denser as the cheese matures. When young there are delicate wood, earth and leaf flavours. These flavours become more intense with age. Delicious either way.
