This goat tomme cheese - with a wheel having an average weight of 2.5 kg - is made in the mountains according to the traditional method perfected in the Béarn.
With its character, the delicacy of its taste, its white, soft and smooth consistency and how the flavour lasts, it will appeal to numerous cheese lovers, especially for cheese lovers who are new to goats' cheese. Its making takes place over several months from February to September. This cheese is left to ripen on boards made of fir wood, in the underground cellars located in the maker's mountain tunnel, in the heart of the Ossau Valley.
The Cheese Shop recommends having this with a nice medium red wine, or a full bodied white wine. This is also excellent with champagne!