Joel Thibault and his son Stanislas make this farmstead goat tomme exclusively for the affinage of our cheesemaker’s Pascal Beillevaire.
Aged for 12 weeks in Beillevaire’s natural stone caves in Machecoul, the aged tomme de chevre attains a beautiful and delicate natural rind, this cheese has an ivory-colored paste, a supple texture and an intense flavor. It is ready to be savored.
Weight: From 150Gr
Country of origin: France
Stuff to consider: Unpasteurized goat milk