Saint Maixent sometimes called Saint-Gelais is a soft, square-shaped cheese with a bluish-grey crust with red spots. Comes with an intense goaty flavour, which is attained after 6 weeks of ripening. End of spring, summer and autumn are regarded as the best seasons for the manufacture of Saint Maixent cheese. Contains 45% fat. Appreciated with Chinon, Bourgueil. Also served with full-bodied red.