Made in the small, French Pyrenees valleys of Bearn near the Spanish border, Tomme Per Diou is a stunning, semi-firm Alpine-style farmstead goat cheese that’s repeatedly washed with brine during its six-month aging period. It’s matured by affineur Louis Madec at Les Saloirs de Louis, and its name translates to “By, God!” in the local Bearnaise dialect – certainly something you’ll be shouting after taking your first bite.
Tomme Per Diou is rich, creamy, and silky, with a pronounced nuttiness and fruity notes. During its 2-3 month aging process it develops a deep goaty flavor and fragrance, with notes of hazelnut. Pair it with fried fruit and almonds, or – in the true French mountain style – serve it with potatoes or country bread, with the option of melting it like raclette.
- Pairings: Alpine French White wines from Savoie, Apremont or Abymes
Ingredients: Raw goat milk, salt, rennet, lactic ferments.
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon