Rodolphe Le Meunier Tomme Aux Fleurs
Rodolphe Le Meunier is one of the great French affineurs working today, based in the Loire Valley town of Saint-Antoine-du-Rocher, and this Tomme aux Fleurs is one of his signature wheels. It's a cow's milk tomme finished in his cellars and pressed all over with edible flowers, marigold, rose, cornflower, the kind of cheese that stops a board conversation before anyone takes a bite.
The paste is semi-hard, pale ivory, supple enough that it breaks into clean slabs under the knife with a little give in the middle. Up front you get that buttery, fresh-cream cow's milk note Rodolphe is known for pulling out of his wheels. Through the middle the flower coating lifts the whole thing into something herbaceous and floral, hay-meadow and dried petals, with a quiet hazelnut and brown-butter pull on the back of the palate. The finish holds the floral notes for a beat after the paste fades.
This is a cheese that does two things at once, it shows beautifully and it eats beautifully, and that's rare. Worth the splurge when you want a centerpiece wheel that earns its spot on the board.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Rodolphe Le Meunier Tomme Aux Fleurs
Rodolphe Le Meunier Tomme Aux Fleurs
Rodolphe Le Meunier is one of the great French affineurs working today, based in the Loire Valley town of Saint-Antoine-du-Rocher, and this Tomme aux Fleurs is one of his signature wheels. It's a cow's milk tomme finished in his cellars and pressed all over with edible flowers, marigold, rose, cornflower, the kind of cheese that stops a board conversation before anyone takes a bite.
The paste is semi-hard, pale ivory, supple enough that it breaks into clean slabs under the knife with a little give in the middle. Up front you get that buttery, fresh-cream cow's milk note Rodolphe is known for pulling out of his wheels. Through the middle the flower coating lifts the whole thing into something herbaceous and floral, hay-meadow and dried petals, with a quiet hazelnut and brown-butter pull on the back of the palate. The finish holds the floral notes for a beat after the paste fades.
This is a cheese that does two things at once, it shows beautifully and it eats beautifully, and that's rare. Worth the splurge when you want a centerpiece wheel that earns its spot on the board.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Rodolphe Le Meunier is one of the great French affineurs working today, based in the Loire Valley town of Saint-Antoine-du-Rocher, and this Tomme aux Fleurs is one of his signature wheels. It's a cow's milk tomme finished in his cellars and pressed all over with edible flowers, marigold, rose, cornflower, the kind of cheese that stops a board conversation before anyone takes a bite.
The paste is semi-hard, pale ivory, supple enough that it breaks into clean slabs under the knife with a little give in the middle. Up front you get that buttery, fresh-cream cow's milk note Rodolphe is known for pulling out of his wheels. Through the middle the flower coating lifts the whole thing into something herbaceous and floral, hay-meadow and dried petals, with a quiet hazelnut and brown-butter pull on the back of the palate. The finish holds the floral notes for a beat after the paste fades.
This is a cheese that does two things at once, it shows beautifully and it eats beautifully, and that's rare. Worth the splurge when you want a centerpiece wheel that earns its spot on the board.
