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Tomme de Chèvre


As with many mountain cheeses, tomme was originally made for the farmer’s own consumption. Tomme de Chèvre is produced in the foothill of the Pyrénées, with production dating back to the 13th century. The producer we work with became a collective cheese cooperative/fruitiere from the 1950s.

The curd is finely cut before being gently pressed (a gentle pressing leaves a few holes in the paste), then it matures for about 3 months and is washed twice a week in order to keep its rind bright and lightly sticky. Its rind varies from orange to light brown. The paste is a clean, bright white, with a few holes in it. The nose is subtle and nutty, with notes of damp cave. On the palate it is lean and fruity with a picante finish.

Ingredients: Milk (goats), salt, traditional rennet. Unpasteurised.

Allergens: Milk

Tomme de Chèvre

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  • Business Hours

    Tuesday to Thursday 2-7pm

    Friday 12-8pm

    Saturday 10am-8pm

    Sunday 10am-7pm

    (Closed on Monday)

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    Please call us at the shop: 020 7700 0476

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