Tomme de Chevre Muscadet
This is a goat's milk tomme from Aquitaine in southwestern France, a pressed semi-soft wheel with a natural rind and a quietly elegant personality. Goat tommes from this corner of France tend to lean gentle rather than barnyardy, and this one sits right in that sweet spot.
The paste is pale ivory, close-grained and supple, giving evenly under the knife with a clean break. On the palate it opens with a soft lactic tang, the kind of fresh-cream brightness goat milk does so well, then pulls into a mellow hazelnut and brown-butter middle as the pressed paste shows its age. The natural rind adds a quiet mineral note underneath, more cellar stone than mushroom.
Just because it's mild doesn't mean it's not flavorful. This is a goat cheese for people who think they don't like goat cheese, and a familiar pleasure for those who already do.
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Tomme de Chevre Muscadet
Tomme de Chevre Muscadet
This is a goat's milk tomme from Aquitaine in southwestern France, a pressed semi-soft wheel with a natural rind and a quietly elegant personality. Goat tommes from this corner of France tend to lean gentle rather than barnyardy, and this one sits right in that sweet spot.
The paste is pale ivory, close-grained and supple, giving evenly under the knife with a clean break. On the palate it opens with a soft lactic tang, the kind of fresh-cream brightness goat milk does so well, then pulls into a mellow hazelnut and brown-butter middle as the pressed paste shows its age. The natural rind adds a quiet mineral note underneath, more cellar stone than mushroom.
Just because it's mild doesn't mean it's not flavorful. This is a goat cheese for people who think they don't like goat cheese, and a familiar pleasure for those who already do.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This is a goat's milk tomme from Aquitaine in southwestern France, a pressed semi-soft wheel with a natural rind and a quietly elegant personality. Goat tommes from this corner of France tend to lean gentle rather than barnyardy, and this one sits right in that sweet spot.
The paste is pale ivory, close-grained and supple, giving evenly under the knife with a clean break. On the palate it opens with a soft lactic tang, the kind of fresh-cream brightness goat milk does so well, then pulls into a mellow hazelnut and brown-butter middle as the pressed paste shows its age. The natural rind adds a quiet mineral note underneath, more cellar stone than mushroom.
Just because it's mild doesn't mean it's not flavorful. This is a goat cheese for people who think they don't like goat cheese, and a familiar pleasure for those who already do.
