It’s Saturday- always the day to keep an eye out for Janet Fletcher’s latest for the SF Chronicle:
“Couronne de Touraine takes its name from this cheese’s doughnut-like shape – a “couronne” is a crown – and from its origins in the Loire Valley, in the region around Tours. In a cheese shop
in France, you might find the same cheese labeled as Couronne Lochoise, after the Loire Valley commune of Loches.
By any name, it’s a beauty. Weighing about 6 ounces and measuring about 3 inches in diameter, including the doughnut hole, Couronne de Touraine is an ash-coated cheese from pasteurized goat’s milk. It sports what cheese aficionados call a “brainy” rind because the surface is scrunched and wrinkled, with deep rivulets. A powdery white bloom blankets the ash and helps ripen the cheese from the outside in.”