Mothais lies on a chestnut leaf that absorbs the moisture of the cheese in its youth.
Poitou is a region of France where goat breeding and cheese production have long been important factors in local rural life. The goats grazing here are thought to be descendants of the animals left behind by the Saracens following the invasions of the 8th century.
Hélène Servant, a passionate and incredibly gifted producer, has an instinctive understanding of the raw material to create cheeses of unparalleled quality. She shapes local PDOs like Chabichou, as well as her own creations like Losange cendré and Petit Pavé, and classics like Mothais sur feuille.
Although she used to have her own herd, she now buys her milk from two neighbors to make some of the best goat cheeses we can offer.
Mothais lies on a chestnut leaf that absorbs the moisture of the cheese in its youth. This plant is often used because it is rot-proof. The texture is fresh and melt-in-the-mouth in the first few days, gaining in creaminess after some time in the cellar. With great finesse, it offers fresh grassy aromas at first, then moves towards a more assertive woodiness. Even as it becomes drier, it retains an incomparable sweetness, although it gains in minerality.