As with many mountain cheeses, the tomme was originally made for the farmer’s own consumption.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