Pressed goat tomme from France: creamy, gentle, with subtle woodsy notes.
Pressed French Basque goat's milk tomme from Onetik. Supple paste, mild lactic tang, woodsy natural rind. Order online, ships to 48 states.
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A pressed goat's milk tomme from Onetik, a cooperative dairy in the French Basque country working with milk from local herds. Pasteurized, wheel-formed, and aged a couple of months on wooden boards, which is where the rustic grey natural rind and the woodsy, cellar-cool character come from.
The paste is semi-soft and supple, gives just slightly under the knife, and turns creamy against the palate rather than crumbling. Flavor sits on the gentle side of the goat spectrum, more fresh cream and quiet lactic tang than sharp chèvre, with a soft browned-butter note through the middle and a mushroomy pull from the rind on the finish. Just because it's mild doesn't mean it's not flavorful, right?
A nice entry point into pressed goat's milk cheeses for anyone who thinks chèvre only comes in a log. Cut a little something like that, let it sit at room temperature for a bit, and the paste really opens up.
Semi-soft and pliant, gives just slightly under the knife with a smooth, supple paste that turns creamy against the palate rather than crumbling.
Gentle and approachable for a goat's milk tomme, with mild lactic tang up front and a soft woodsy pull from the natural rind, never sharp or barnyardy.
Clean, short finish that fades in a few seconds with a lingering trace of fresh cream and a whisper of mushroom.
A quiet goaty tang runs through the paste, more fresh cream and yogurt than sharp chèvre, kept in check by the aging.
A soft browned-butter note sits behind the milk, the kind that shows up in pressed goat tommes once they have a few months on them.
Woodsy and mushroomy from the natural rind, with a cool cellar note that reads like damp forest floor rather than barnyard.
No pepper, no bite. Mild through to the finish.
Natural rind
Rustic natural rind, dusty grey with a mushroomy, cellar-cool aroma. Edible and adds a woodsy note that anchors the milder paste.
Tomme Pur Chèvre stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bright acidity in a Sauvignon Blanc or a Txakoli cuts the paste's creamy fat, and a dry Basque cider echoes the same terroir the milk comes from.
A pressed goat tomme this mild wants a little sweetness to lift the lactic tang. Black cherry preserves are the Basque classic and honey rounds off the woodsy rind.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
