Pyrenean tomme with toasted hazelnut, savory sheep's milk, and mineral notes.
Raw sheep's milk tomme from the Larzac in the French Pyrenees, aged by Rodolphe Le Meunier. Nutty, tangy, with a long hazelnut finish.
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La Marotte is a raw sheep's milk tomme from the Larzac plateau in the French Pyrenees, made by a small cooperative of eighteen shepherd families and selected and aged by Rodolphe Le Meunier in his own cellars. It is pressed, uncooked, semi-hard, and cut from a distinctive round wheel that is traditionally shaved on a girolle into delicate curls.
The paste is dense and smooth with a slight graininess as it warms, breaking cleanly under the knife. On the palate it opens with toasted hazelnut and brown butter, moves into a savory sheep's milk tang through the middle, and finishes long and quietly sweet. Older wheels will develop a tropical pineapple note that is the calling card of a properly aged Larzac tomme, and the natural rind adds a mineral edge of dried grass and stone just beneath.
This is the kind of aged sheep's milk cheese that rewards a slow taste. The shepherds work the milk gently, Rodolphe finishes the wheels with patience, and what lands on the counter is nutty, savory, and just a little bit wild.
Dense and pressed, breaking into clean slabs under the knife with a slightly grainy pull as it warms on the palate.
Pronounced sheep's milk character up front, nutty and savory through the middle, with a tangy lift that keeps it from ever feeling heavy.
A long finish that pulls toasted hazelnut and a quiet sweetness across the palate, occasionally opening into a tropical pineapple note in older wheels.
A tangy sheep's milk lactic note runs underneath, more yogurty than milky, cutting through the richness of the paste.
Toasted hazelnut through the middle with a brown-butter warmth that deepens as the cheese ages in the cellar.
A gentle earthy pull from the natural rind, more dried hay and stone than barnyard, sitting behind the nuttiness.
No real heat, just a faint tangy prickle from the raw sheep's milk on the very back of the palate.
Natural rind
Natural rind, dusty and slightly rustic, contributing a mineral edge and a touch of dried grass to the paste just beneath.
La Marotte stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The nutty sweetness of the paste loves an oxidative sherry or a dry cider, and the tangy sheep's milk cuts beautifully against a lightly sweet Sauternes.
Sweet stone fruit and honey lift the pineapple and hazelnut notes in the paste, and quince paste is the classic Pyrenean partner for aged sheep's milk.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
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