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Smoky Valley Goat Cheese – St. Maure

05.17.10

I’m starting to find it charming how small producers of food stuffs often could use a hand in the marketing department. Smoky Valley Goat Cheese lacks a slick veneer of branding, and their website’s lovely description of their St. Maure seems to come directly from another website. Their sales pitch at their new place at the City Market Downtown needs work. But if one’s judging by the taste alone, it doesn’t matter.

We purchased their St. Maure Saturday morning and it is a lovely piece of hapiness all covered in white mold. From what I can tell it lacks the French version’s ash coating and straw down the middle, but otherwise brings me back to eating fine goat cheeses from the market in Chagny, Burgundy. [St. Maure is from Touraine, I know: besides the point]. At this stage of ripeness it smelled of grasses, was super creamy and lovely in texture, followed by a very nice goat cheese touch on the finish. We couldn’t stop eating it, and quickly decided that this particular product would be on our ‘to buy’ list on our weekly jaunt to the downtown market through the summer – primarily to top salads and eat as-is. And with bacon.

There was hole in the artisan goat cheese market here that badly need to be filled, and it’s a joy to see it closing.

Update a week later: They just upped their price from $5 to $8 on this. We didn’t buy it this week out of protest.

6 Responses

  1. Jeff K says:

    “St. Maure is from Touraine”. I was gonna say!

  2. Thank you for this review, Kevin! I was there the past two weeks – and still had some Fairwind Farms goat cheese the first week. Yesterday I bought their creamier one, and have not dug into it yet – but you are so right about the marketing.I was asking the about it, and the response was that they are both good – there was no description of how each differs in flavour, and the stress was that there was no goat flavour at all. So, this will now be my choice next time – all because of you. :)
    Valerie
    Love your new site

  3. [...] giving them a bit of a hard time, while heavily praising their St. Maure goat cheese, I had to amend that post regarding a one-week-60%- price-increase from $5 to $8. In what I'm [...]

  4. [...] posted tasting notes of their St. Maure and Valencay, I was please to have yet another lovely looking goat cheese to tackle from this [...]

  5. amy manning says:

    I’ve attempted making this cheese with my goat milk but it didn’t taste right. I may attempt it again now that I read your description of it.

  6. [...] showed its face in Edmonton. When Smoky Valley Goat Cheese arrived at our City Market this spring, I wrote about it immediately. It changed our household food culture overnight, and since then our cheese has been [...]

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