Mothais-sur-Feuille is named after the town of Mothe-Saint-Héray, where the cheese has been made and sold at local markets since the mid-nineteenth century.
In contrast to most goat cheese, this one is aged in 100% humidity. The maturing process takes three to four weeks during which time the cheeses are turned frequently.
The ripe cheese rests on a chestnut, sycamore or plane leaf to encourage optimum flavour development.
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