This unusual semi-hard 'Tomme' from the Pyrenees is made from hand ladled curds at the small Fromagerie Jean Faup. Made exclusively from cow and 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.
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