These luminous rounds from Auvergne give new meaning to the concept of terroir. The name ‘chataigneraie’ means ‘chestnut grove’, which is where the goats behind these tommes forage for leaves and nuts. It’s no wonder their gently thermalized milk and resulting cheese have the aroma and flavor of roasted chestnuts. The firm, yet supple paste has a rich, clean goat flavor with a lengthy white pepper finish. The gorgeous mottled rind is flecked with bright yellow, white and mauve coloration, which is fostered through aging on chestnut planks. Selected by Herve Mons for use with a subtle Sauvignon Blanc.