Andy Montoya
Soignon is a brand of goat cheese that has specialized in goat cheese for over 125 years. The goat cheese is made from goat milk sourced from farms in the Grand Ouest and Drôme areas of France. Soignon's goat cheese products are made with pasteurized milk, except for the Saint Vincent log, which is made with thermized milk. Pasteurized milk is heated to between 72°C and 85°C for 15 to 20 seconds to destroy pathogenic germs and meet health standards. The process of pasteurization ensures that Soignon's goat cheese products are safe for consumption, including for pregnant women.
| Characteristics | Values |
|---|---|
| Pasteurization | Yes |
| Milk Type | Goat |
| Texture | Soft |
| Rind | Mottled blue-gray |
| Shape | Elongated tapering log |
| Taste | Nutty, acidic with citrus undertones |
| Serving Suggestions | Straight-up, in a salad, or on a crusty baguette with fig jam |
| Storage | In the refrigerator, not on the shelves |
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What You'll Learn
- Soignon Sainte Maure White Soft Goat's Milk Cheese is pasteurized
- Pasteurized milk is heated to 72-85°C for 15-20 seconds
- Raw milk cheeses are not recommended for pregnant women or children under 5
- Pasteurization destroys pathogenic germs while preserving taste
- Soignon cheeses are made with microbial coagulants, suitable for vegetarians
Soignon Sainte Maure White Soft Goat's Milk Cheese is pasteurized
Soignon Sainte Maure White Soft Goat's Milk Cheese is a pasteurized cheese made from goat's milk. All Soignon cheeses are made from pasteurized milk, meaning that the milk has been heated to between 72°C and 85°C for 15 to 20 seconds to destroy pathogenic germs while preserving its taste. This means that Soignon cheeses are safe for pregnant women and children under 5 years old to consume, unlike cheeses made from raw milk.
Soignon Sainte Maure is a surface-ripened goat cheese named for its birthplace, a tiny village in France's Loire Valley's Touraine area. The cheese is fashioned like an elongated log with a tapering shape and a firm, mottled blue-grey rind. The soft and delicate cheese has a distinctive rye straw running through its heart and a brilliant white core. The cheese has a nutty, somewhat acidic flavor with citrus undertones, resulting in a well-balanced taste.
Soignon Sainte Maure is best enjoyed straight-up, in a salad, or on a crusty baguette with fig jam. When storing the cheese, it is recommended to keep it in the crisper or butter drawer of a refrigerator to regulate its temperature and humidity levels and prevent the formation of mold. Once opened, it should be placed in a glass container lined with paper towels to absorb extra moisture and left with the lid slightly open for air circulation.
Soignon has specialized in goat cheese for more than 125 years, focusing on keeping the cheese-making traditions of their home region, Poitou-Charente, alive. They offer a range of goat cheese products, including logs, pucks, discs, pyramids, blocks, and more, catering to various tastes and preferences.
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Pasteurized milk is heated to 72-85°C for 15-20 seconds
Pasteurization is a process that involves heating milk to a certain temperature for a specific duration to destroy pathogenic germs. This process is applied to milk from various animal sources, including goat's milk, to eliminate harmful bacteria and ensure its safety for consumption. The Soignon brand specializes in goat cheese and has been in the industry for over 125 years. They confirm that all their cheeses are made using pasteurized milk, and their range does not include any raw milk cheeses.
The specific temperature range for pasteurizing milk is 72-85°C, and the heating duration is 15-20 seconds. This controlled process is designed to strike a balance between destroying harmful bacteria and preserving the taste qualities of the milk. By heating the milk within this temperature range for a brief period, pathogenic germs are effectively eliminated while retaining the milk's flavor.
The pasteurization process is a critical step in cheese production, as it ensures the safety and quality of the final product. It is important to note that raw milk cheeses are not recommended for certain individuals, such as pregnant women and children under 5 years old, due to potential health risks associated with the presence of bacteria in unpasteurized milk.
Soignon's commitment to using pasteurized milk in their goat cheese products aligns with their focus on safety and quality. By pasteurizing the milk, they eliminate the risk of Listeria, a significant safety concern, especially for vulnerable populations. This attention to safety criteria ensures that consumers can enjoy their cheese products with confidence.
In summary, pasteurized milk, heated to 72-85°C for 15-20 seconds, plays a vital role in the production of Soignon's goat cheese. This process ensures the safety of the product by eliminating harmful bacteria while preserving the desired taste qualities. As evidenced by sources such as Terry Selection and AlphaMega, consumers can enjoy a delicious and safe cheese experience, knowing that Soignon prioritizes their well-being.
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Raw milk cheeses are not recommended for pregnant women or children under 5
Soignon specializes in goat cheese and does not include any raw milk cheeses in its range. Instead, the company pasteurizes milk by heating it to between 72°C and 85°C for 15 to 20 seconds to destroy pathogenic germs while preserving its taste.
Raw milk cheeses are not recommended for pregnant women due to the risk of listeriosis, a serious infection that is ten times more likely to affect pregnant women than other adults. Listeriosis is caused by the Listeria bacteria, which can be found in raw, unpasteurized milk and can lead to miscarriage, stillbirth, or severe illness in newborns. Even if the mother does not show symptoms, the illness can be passed on to the baby.
Raw milk and soft cheeses with a white coating on the outside may also contain Listeria bacteria, which can cause listeriosis. Cooking cheese until it is steaming hot kills the bacteria and reduces the risk of infection.
Raw milk cheeses are also not recommended for children under 5 years old. This is because raw milk can contain harmful bacteria such as E. coli (Escherichia coli) and Salmonella, which can cause food poisoning and severe complications, including blood in the stool, fever, vomiting, and kidney dysfunction.
The U.S. Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) recommend that people do not consume raw milk or raw milk products. While some argue that raw milk cheeses have superior flavor profiles, the potential health risks associated with raw milk products are significant.
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Pasteurization destroys pathogenic germs while preserving taste
Pasteurization is a food preservation method that treats packaged foods with mild heat, usually below 100 °C (212 °F), to eliminate pathogens and prolong shelf life. This process is particularly important for milk, a highly perishable product that serves as an ideal medium for microbial growth. Without pasteurization, harmful bacteria such as E. coli, Campylobacter, and Salmonella can proliferate, leading to foodborne illnesses.
The process of pasteurization involves heating food, typically liquid, to a specific temperature for a controlled duration, followed by immediate cooling. This mild heat treatment inhibits phase changes in the product while eliminating pathogenic microorganisms and enzymes that contribute to spoilage and disease risks. The specific temperatures and durations are chosen to target and destroy the most heat-resistant pathogens.
In the context of milk, pasteurization standards have been refined over time. By 1943, studies confirmed that heating milk to 72 °C (162 °F) for 15 seconds, or to 63 °C (145 °F) for 30 minutes, was sufficient to achieve complete thermal death of a range of pathogenic bacteria. These conditions effectively destroy common spoilage organisms and disease-causing microorganisms, including Mycobacterium tuberculosis, which causes tuberculosis.
Soignon, a brand specializing in goat cheese, uses pasteurized milk for all its cheeses. The milk is heated to between 72 °C and 85 °C for 15 to 20 seconds, ensuring the destruction of pathogenic germs while preserving the taste qualities of the cheese. This process is crucial for food safety, especially for vulnerable populations such as pregnant women and children under five, who are advised against consuming raw milk cheeses.
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Soignon cheeses are made with microbial coagulants, suitable for vegetarians
Soignon is a well-known brand that has specialised in goat cheese for over 125 years. Their goat milk is sourced from about 600 different farmers, with farms mainly located in northwestern France (Poitou-Charentes, Centre, Pays de la Loire, Brittany) and some in Drôme (southwestern France). The brand is committed to keeping the cheese-making traditions of their home region, Poitou-Charente, alive.
Soignon's goat milk is turned into cheese through specific manufacturing processes. Firstly, the milk is stored in a refrigerated tank and may be standardised by skimming. The milk is then pasteurised by heating it to a minimum of 72°C for 20 seconds to kill any harmful microorganisms. This process ensures that the milk meets health standards and is safe for consumption, especially for pregnant women.
Soignon cheeses are made with microbial coagulants, which are suitable for vegetarians. These coagulants are essential for transforming milk into cheese or yoghurt by allowing the milk to change from a liquid to a solid state. The use of microbial coagulants means that most Soignon products are suitable for vegetarians, except for those containing meat, such as their 'Goats' Cheese and Speck Apéritif Mini-Logs'.
The brand offers a diverse range of goat cheese products, including fresh goat cheese, unripened goat logs, whipped goat cheese, and ripened goat logs. Their soft goat cheeses with a bloomy rind have a distinctive supple texture and a melt-in-the-mouth core. Soignon also provides semi-soft and hard goat cheeses, aged for different durations to offer a variety of textures and flavours.
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Frequently asked questions
Yes, all Soignon cheeses are made using pasteurized milk.
Pasteurization is a process where milk is heated to between 72 °C and 85 °C for 15 to 20 seconds to destroy pathogenic germs while preserving its taste.
Pasteurization ensures the absence of Listeria, a safety concern for pregnant women and children under 5.
Soignon Sainte Maure is a white, soft goat's milk cheese with a mottled blue-gray rind and a nutty, acidic flavor with citrus undertones.
Soignon goat cheese should be stored in the crisper or butter drawer of a refrigerator to regulate temperature and humidity levels and prevent mold formation.
