Mothais is matured in a very humid cellar with no ventilation. The maturing process takes three to four weeks and the cheeses are dried out by placing them on a chestnut leaf. They are turned every four days.
Usually goat's milk cheeses are ripened in drier and better ventilated cellars than other cheeses.
Mothais was born in the Deux-Sèvres region, where it is still produced on the farms.
The rind is sticky, most and wrinkled and has a dusting of white mould with a few patches of blue mold, its flavor is soft and delicate. The paste is creamy and the taste reflects the complex natural grazing of grasses and flowers. Wrapped in a chestnut or plane leaf, the cheese is attractive.
A similar cheese is Chabichou du Poitou.
Due to US FDA regulations on cheese made from un-pasteurized milk, this cheese is NOT available for shipment to the United States. We apologize for any inconvenience this may cause, but it is beyond our control.