The Loire Valley region is also known as the “garden of France” and lives up to its name, providing an abundance of farm-fresh products to be enjoyed by locals and tourists alike.
Loire Valley gastronomy includes: vegetables and fresh fruits such as berries, pears and apples and the famous “Tarte Tatin” as well as poultry, game and fish. Hunting season also brings regional game to the table: pheasant, quail, dear, duck and boar.
Loire Valley gastronomy is not only famous for its wine. The Loire boasts a number of succulent cheeses, five of which are certified local products. Here are some of the top cheeses to come out of the Loire Valley:
Sainte Maure du Touraine – from the Tourraine region, this soft and supple cheese is made from goat’s milk and has a distinct and flavourful taste. Unlike other cheeses made from goat’s milk that are soft and spreadable, Saint Maure is crumbly, hard and tangy due to being aged. It can be recognised by its log-like shape and mouldy ash coating.
Pouligny St. Pierre – a mouth-watering cheese characterised by its cone shape and sour yet nutty flavour. Being a goats cheese, the St. Pierre is soft and spreadable. Ideal for crackers and Hors D’Oeuvres.
Crottin de Chavignol – produced in the small town of Chevignol, this is the Loire Valley’s most popular goat cheese. Shaped like a small cylinder, this cheese is delightful baked or fresh in salads and has a lovely nutty, mild taste.