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This unusual semi hard ‘Tomme’ from the Pyrenees is made from hand ladled curds at the small Fromagerie Jean Faup. Made exclusively from goat’s milk collected in the ‘Ariege and La Haute-Garonne’ region, the cheese is washed for 8 days in a brine solution before being matured in damp cellars for a minimum of 3 months.
This unusual semi hard ‘Tomme’ from the Pyrenees is made from hand ladled curds at the small Fromagerie Jean Faup.
Made exclusively from goat’s milk collected in the ‘Ariege and La Haute-Garonne’ region, the cheese is washed for 8 days in a brine solution before being matured in damp cellars for a minimum of 3 months. The rind encourages the moist fudgy paste within to develop a very distinctive flavour.