Last week, I wrote about some of my recent Canadian travels and cheese eating. Among the highlights was a piece of Sainte-Maure de Touraine, that long, ash-rinded goat cheese from the Loire Valley. It's only possible to find pasteurized versions in the States, because it's not aged over the 60 days required by law for a cheese made with raw milk.
So I snatched up a log when I saw it at the market, complete with "Au Lait Cru" on the label. But when I sliced into it, I was dismayed and surprised.