Torre de Londres

The Holy Moor

The holy-Moor-with-touraine is a Fromage French of Indre-et-Loire and some communes bordering. It profits from a AOC since 1990. It is the 2nd French caprine name in volume. It is a cheese containing goat's milk, with fresh paste, of an average weight of 250 grams. It is characterized by its cylindrical form, a 16-17 cm length, and its bit of rye straw engraved with the identification number of the cheese-making manufacturer, who crosses the cylinder of an end to the other. The cylinder broader and is widened more with the one of its ends, to facilitate, during its traditional moulding, the manual filling with the ladle.

One should not confuse the term holy-Moor-with-touraine with the generic term Holy-Moor which applies to all the goat's milk cheese logs.

The City

The holy-Moor-with-touraine holds its name of the commune of Holy-Moor-with-Touraine in the department of Indre-et-Loire (37). The city was called formerly Arciacum , and this, until 1570.

Legends

They would be Arab women who, following their defeat with the battles of Poitiers, would have learned how to the inhabitants from the area to manufacture this cheese. This legend would explain the name of the Holy-Moor of Touraine. What is certain, it is that the caprine breedings are present in Touraine since VIIIe century.

Another legend (local) known as that should be begun to cut the log by its more butt end, if not the goat whose milk is at the origin of cheese will not give any more.

Manufacture

It is produced as well in farm as in dairy. It undergoes a slow curdling then a moulding in truncated cheese drainers. It then is drained and salted with ashy salt. The rye straw is introduced at the time of the phase of release from the mould. It is pyrographed today with the laser. The Holy-Moor of Touraine is then placed in one to hâloir fresh, wet and is broken down during ten days at least.

Tasting

Its period of optimal tasting is spread out April at August after a Affinage from 4 to 5 weeks, but it is also excellent from March to November.

Production

  • 275 tons in 1990,695 tons in 1996,889 tons in 1998 (+223% since 1990), 1065 tons in 2003 including 100% with believed milk.
  • 58% by the dairies and 42% by the farm cheesemongers.

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