There are three main styles of goat cheese — fromage de (lait de) chèvre — made in Touraine. To the west, there's the log-shaped Sainte-Maure (de Touraine). Maure is a woman's name, and she was une sainte, but the cheese is called un Sainte-Maure because it's un fromage. The other two best-known Loire Valley goat cheeses are the pyramid-shaped Valençay and the disk-shaped Selles-sur-Cher. Fortunately for us, Saint-Aignan is located right in the middle of all these cheese-making areas.
The cheese above came from our local Intermarché supermarket. It's a medium-hard (demi-sec) cheese made from raw (i.e. unpasteurized) goat's milk, salt, ash (the dark coating that forms a crust and gives flavor), and rennet (présure, the coagulating agent used to turn milk into cheese). As pictured, the cheese contains 22% milk fat — the rest is water and milk solids. You can see how pure white goat's milk cheese is. Manthelan is a small town located south of Tours, between Loches and Saint-Maure, and La Thibaudière is a farm that has a herd of 150 goats.
We don't get a bread delivery on Wednesdays, so I made some rolls yesterday. These are made with 450 grams of white wheat four, 50 grams of rye flour, and 50 grams of oat flour, along with yeast, olive oil, and water. Making bread was a good rainy-day activity (we got another third of an inch of rainfall yesterday).