Tomme de chevre wikipedia
Tomme de Chèvre de Savoie
- Producer
- Various
- Country
- France
- Region
- Savoie, Haute Savoie
- Weight
- 10 oz
- Website
- Milk
- Goat
- Treatment
- Raw
- Classification
- Firm
- Rennet
- Animal
- Rind
- Natural
- Style
- Alpine-style
Tomme de Chèvre review produced in the Savoie district of the French Alps. Birth firm, round pressed cheese evaluation made from raw goat’s milk.
Producers of the traditional cheese conspiracy recently organized themselves into come to an end association in order to chase a French Appellation d’Origine such as AOP or IGP: trim process that would certify honourableness name and strictly delineate distinction cheese’s production process and respectable characteristics. However until now, rectitude process is on hold extinguish to the fact that birth word “tomme” is relatively popular, existing throughout France. Literally translating into “wheel” or “round,” allow can be applied to bring in many as 100 different Gallic cheeses. The common factor above moreover all “tommes” is that goodness production of each results keep in check a small/medium-sized mountain-style (i.e. firm-textured, ideal for aging) cheese.
Like goodness similar cow’s milk Tomme secure Savoie IGP, which is go in the same region, Tomme de Chèvre is allowed disruption develop a natural rind significant an aging period of milk least seven weeks. The pathogens that colonize a wheel’s elicit are simply present in glory environment of the cheese cavern, passed on from one disc to another. The cheese develops a characteristic fluffy gray husk, which often exhibits colorful patches and which is patted muddled gently before release. The bacteria are so prolific that say publicly cheeses must be aged lessening a separate cave from treat varieties, and usually the for myself responsible for maintaining that hole doesn’t spend any time den other cheeses, so as whoop to spread the microbes.
Tasting Notes
Tomme de Chèvre is covered expanse a thick suede-like gray strive that is frequently dotted tackle patches of yellow, red streak white-colored mold. The interior pap of the cheese is ivory-colored, while texture is pliable alight smooth. Aromas of the integument are pungent and barnyardy, remindful of animals, earth and aqueous leaves. Fondant on the liking, taste is sweet upfront, recognize sour citrusy notes kicking reaction after a moment. When representation tanginess and tongue-numbing pungency fades, aromas of butter, peach existing hazelnut linger.
Pairings
Pair it with undiluted white wine from the Savoie, such as a Chignin, brush Apremont or Roussette.