For twenty-five years, the union defending mothais on leaf has never given up, constantly refining its specifications to obtain the coveted Appellation d’origine contrôlée. It’s been done since November 21! The National Institute of Origin and Quality (Inao) has finally validated the small soft goat’s cheese in the AOC cheese category, where it joins the famous chabichou of Poitou (1990).
In addition to milk, raw and goat’s milk, the two local specialties share a territory. That of mothais on leaf includes exactly 237 communes, mainly in Deux-Sèvres and Sud-Vienne, but also in Charente, Charente-Maritime and Vendée. Sixteen farm producers, eight milk producers, four artisans and two dairies have already joined the process, including C’lait des champs in Savigné, la Ferme de la Reversaie in Romagne, and Domaine du parc in Celle. -Evescault and the Chant du bois farm in Marçay. To date, total production is around 290 tonnes per year.
Ambassador of mixed farming
Under the terms of “specifications”, the union for the defense of mothais on sheet prefers those of “book of chances”notes Frantz Jénot, co-host. “An AOC is in fact a lever for sustaining a sector and attracting younger generations of breedersexplains President Laurent Bonneau. But beyond the financial interest, my wish is above all that the breeders are proud to make mothais milk on AOC leaf. » Because whoever wants can’t wear the label “Mothais on leaf”. Apart from the Bougon cheese factory (Poitou Chèvre) which obtained a five-year exemption, producers must meet drastic production and manufacturing criteria.
First element: raw milk. No mothais on AOC leaf worthy of the name without raw milk. And quality! It’s not a question of using that of the first goat that comes along. If it is of Poitevine breed, it is even better, and a “Poitevine breed” label validated by the Association for the Defense and Development of Animals specifies this. Beyond that, the AOC, which is anchored in a mixed crop-livestock area, implies that 85% of the food is produced locally (without silage, nor haylage, nor GMOs, of course), that the animals benefit from of a relaxation area, that milk production does not exceed 1,000l/year/goat, that the molding is done with a ladle and the maturing on chestnut leaves picked from the tree… The list goes on and on. But, concretely, how can you recognize a real mothais on an AOC leaf? It’s simple: it weighs around 200g, it is round, white and creamy, placed on a chestnut leaf and, above all, it hides between its dough and its leaf a sticker identifying the cheese factory and indicating its dairy or farm origin.
More information: http://www.7apoitiers.fr/article/24666-l…
