The Sainte-Maure de Touraine is pierced with a straw in its centre, over the entire length. This rod is used to hold the cheese and prevent it from breaking.
The PDO imposes the introduction of a pyrographed rye straw in the centre of the cheese after demoulding. It shows the identification number of the producer and the name of the cheese.
Like many goat's cheeses, the Sainte-Maure can be eaten both natural and au gratin on bread.
