Mothais sur feuille

Mothais sur feuille

What it is

Whole raw goat's milk is set for at least 20 hours; the curd is ladled by hand in three passes or more without pre-draining, then drains slowly for 36 hours or longer. Within two days of unmoulding the cheese goes onto a scalded, dried chestnut leaf, and it is ripened at least 12 days from renneting. The leaf both drains the cheese and holds moisture around it, which, the specification says, makes the paste creamier; the rind barely forms where it touches.

In the kitchen

Serve it on its leaf and cut it like a tart. Young, it is lactic and mild; after several weeks it turns woody and hazelnut-like while staying soft. Keep it in its paper in the vegetable drawer and take it out well before serving.

Goes with

Chestnut Walnut Chestnut honey Pear Apple Fig Lamb’s lettuce Black pepper

Same species

Kid goat Mâconnais goat cheese Rigotte de Condrieu Valençay

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