Goat's milk tomme from the Pyrenees: bright tang that mellows to hazelnut.
Raw goat's milk tomme from the French Pyrenees, tunnel-aged by Fromagerie Pardou. Semi-hard, tangy, and nutty. Shop now.
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Tome Pardou Chèvre Montagne is a raw goat's milk tomme from Fromagerie Pardou in the Ossau Valley, up in the French Pyrenees. Pressed, natural-rinded, and aged for several months in a former railway tunnel that Pardou converted into a cave. The tunnel does the real work here: steady cool air and high humidity let the wheels breathe slowly, and that slow ripening is where the flavor comes from.
The paste is ivory, semi-hard, and smooth. It breaks cleanly under the knife and then softens on the tongue rather than crumbling. First taste is that bright goat's milk tang, clean and citrusy on the front of the palate. Then it opens into toasted hazelnut and a light browned-butter note through the middle, with alpine herbs and a faint mushroomy pull from the natural rind sitting underneath. The finish is sweet and short, more nut than tang.
This is one of those mountain goat cheeses that people who think they don't like goat cheese end up loving. The tunnel aging tames the sharper edges and pushes the sweeter, nuttier side forward. A good everyday tomme with a lot of terroir in it.
Semi-hard and pressed, with a smooth ivory paste that breaks cleanly under the knife and softens on the tongue rather than crumbling.
A middle-of-the-road mountain goat: bright goaty tang up front, then a slow pull of hay and toasted nut through the middle. Flavorful without shouting.
The tang fades within a few seconds and leaves a sweet, hazelnut-like note that sits on the palate for a moment before clearing.
Clean goat-milk tang on the front of the tongue, closer to fresh cultured cream than yogurt. Present but not sharp.
Toasted hazelnut and a touch of browned butter through the middle, picked up from the long tunnel aging.
Alpine herbs and a light forest-floor note from the natural rind, the kind of green pasture flavor Pyrenean goat milk carries.
No heat. A clean, gentle cheese from start to finish.
Natural rind
The natural rind is dusty grey-brown and edible, adding a faint mushroomy earthiness and a whisper of cave to each bite.
Tome des Pyrénées stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The goaty tang wants a bright, high-acid white; Jurançon and Txakoli come from the same corner of the Pyrenees and mirror the cheese's herbal side.
A touch of honey or fig jam pulls the sweet finish forward and softens the goaty edge; walnuts echo the nuttiness that the tunnel aging brings out.
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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
