Tomme de Chevre
The Tomme de Chèvre is made from pure raw goat’s milk from the Pyrenees, France. It is then placed in the ripening cellar for at least 6 weeks. During this time, a natural rind with surface mould forms, giving the cheese its characteristic goat aromas with hazelnut, mushroom and brushwood notes.
A semi-hard ashed goat’s milk Tomme. When young the flavour is tangy and lactic. As the cheese matures the paste ooze under the rind and the flavour gets more intense.
GOAT / UNPASTEURISED / TRADITIONAL RENNET
