Mothais sur feuille

1. History

Mothais sur feuille originates from La Mothe-Saint-Héray in Deux-Sèvres. Its production dates back to the Neolithic with goats in Poitou, initially for family consumption by rural women. By the 19th century, it gained fame on local markets and was noted in cheese literature by Curnonsky in 1953.

2. Physical characteristics

It is a soft paste cheese with lactic character, made exclusively from whole raw goat's milk. Cylindrical and flat-shaped, it weighs 220-300 g and measures 10-13 cm in diameter. Aged on a chestnut or plane leaf, which absorbs moisture for a supple paste and thin, wrinkled rind.

3. Taste profile

The paste is supple, creamy, and smooth with a vermiculated rind. Flavors are milky and yeasty, with vegetal, woody, and dried fruit notes. Leaf aging imparts subtle, unique tastes that evolve over time.

4. Production zone and period

Produced in southern Poitou, including south Deux-Sèvres, south Vienne, north Charente, and Charente-Maritime. The area spans 238 communes, also including Vendée. Optimal affinage from spring to fall, best tasting in winter.

5. Certification

Mothais sur feuille recently received Appellation d'Origine Contrôlée (AOC) from INAO, paving the way for EU AOP. This protects its craftsmanship and terroir after decades of efforts. It promotes local goat breeds like Poitevine.