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Tomme De Chèvre Aydius

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The southern French mountains of the Pyrenees are famous for their sweet and supple rounds of ewes' milk cheese. So this aged goat tomme, made by a small farmstead producer, came as a pleasant surprise. The raw milk wheels are washed over a long 3-6 months of aging, which creates amazing depth and complexity. We keep the washing going Stateside so you can count on a pleasantly musty, grassy introduction followed by sweet, creamy fruity flavors and a tangy, metallic finish. A snappy Shiraz might compliment this rascally goat and its light, peppery sharpness.

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