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-Gargonne region, the cheese is washed for 8 days in a brine solution before being matured in damp cellars for a minimum of 3 months.
It has a distinct earthy aroma not dissimilar to mushrooms and wet hay. Bursting with animal and citrus flavours with a woody, nutty profile due to its 6 months of ageing. A truly spectacular cheese and one of our favourites here on Spring Street.