In the eye, the crust must be finished well and regular with superficial molds grey - bluish.
In the touch, the dough is firm and homogeneous, a slightly goat smell spreads. With a flavor of hazelnut according to the seasons,

The Sainte-Maure of Touraine is often consumed at the end of meal.

It appreciates smooth or dry, according to the duration of refining, accompanied in moderation of wines of his region, a light and fruity red wine: Bourgueil, Chinon, Gamay or dry white white wine, Touraine.

He can consume freshly, just turned out of the tin, with salmon or strawberries for example. In that case, he has neither straw, nor naming because he has to have at least ten days of refining to be recognized in AOC.