Mixed-milk Basque tomme with bright goat tang and lingering caramel-hazelnut depth.
Basque sheep and goat's milk tomme, aged by affineur Rodolphe Le Meunier. Velvety paste, walnut and caramel finish. Order online, ships nationwide.
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Adarré is a Basque sheep and goat's milk tomme from the French Pyrenees, aged and finished by Rodolphe Le Meunier, one of the most celebrated affineurs working in France today. The rind looks wild and austere, dusty and a little intimidating, but inside it opens up into an ivory paste that's velvety and semi-hard, giving smoothly under the knife.
The flavor is the whole reason this cheese landed on our counter. Bright, tangy, acidic goat notes up front from the goat's milk, then a slow pull through the middle of walnut, hazelnut, and a caramel-custard sweetness carried by the sheep. Fresh grassy notes on the finish that keep the whole thing feeling lively rather than heavy, and the finish itself lingers for a good stretch. Perfectly ripe, it hits right in the sweet spot between tangy and rich.
Adarré is a mixed-milk tomme in the Basque tradition, and this is the version that arrives already aged and finished at Rodolphe's caves. Bring it to room temperature for a good half hour before serving — it's when the paste really opens up.
Semi-hard and velvety, gives smoothly under the knife with an ivory paste that turns creamy on the tongue rather than crumbling.
Bright and tangy up front from the goat, then a rich sheep-milk pull through the middle — pronounced but never loud.
A long, sweet finish that lingers on caramel and toasted hazelnut, holding on the palate for a good 20-30 seconds.
Fresh cream and a clean yogurty tang from the goat, riding on top of the sheep's-milk richness underneath.
Walnut and hazelnut through the middle with a soft caramel-custard sweetness — classic aged mixed-milk tomme character.
Fresh grassy notes and a light rustic pull from the natural rind, more meadow than cave.
No heat or piquancy — the finish stays sweet and nutty rather than peppery.
Natural rind
Natural rustic rind, dusty and austere-looking, contributes a light grassy earthiness — trim if you prefer a cleaner bite.
Adarré stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The sweet-nutty finish sings with a crisp Basque Txakoli or a Champagne, and a dessert wine like Sauternes leans right into the caramel and custard notes.
The tangy goat notes want fresh pear or fig acidity, and a drizzle of acacia honey mirrors the caramel-hazelnut sweetness already in the paste.
Video represents style and type of cheese - may not be an exact match in all cases.
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“A finisher, not a farmer — Rodolphe selects young wheels from farmhouse producers across France and ages them in his Touraine caves to a precise point, treating affinage as the final, decisive act of cheesemaking.”
Cave aging and finishing of farmhouse wheels sourced across France — Roquefort, Comté, Epoisses, goat cheeses — with hand-brushed, hand-turned, and brine- or marc-washed rinds.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Rapid cold-ship nationwide
