Corsican farmhouse cheese with toasted hazelnut, grassy herbs, and a peppery finish.
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Tomme Corse is a rustic sheep and goat's milk cheese from the island of Corsica, pressed into small semi-hard wheels and aged under a natural, dusty rind. The paste is firm and creamy at once, pale straw in color, breaking into dense flakes under the knife with a slight give as it comes to room temperature.
On the palate it leads with toasted hazelnut and browned butter, then pulls into a grassy, slightly tangy middle that reflects the maquis, the tangle of rosemary, thyme, and wild herbs that flavor the pastures the animals graze on. The finish is savory and dry, with a mild peppery lift and a mushroomy earthiness pulled from the cellar-aged rind.
This is old-school Corsican farmhouse cheese, the kind of wheel you'd find sitting on a wooden board in a mountain village, sliced thin over a piece of rustic bread with a glass of local red. What sets it apart is the balance, the sheep-milk richness kept in check by the lactic tang of the goat's milk and the herbal pull of the terroir. A really honest expression of the island.
Firm and pressed with a slight give, breaks in dense flakes under the knife with a creamy pull that softens as it warms.
Squarely mid-palate: nutty and grassy up front, a gentle sheep-milk sweetness through the middle, and a light tang on the back end that hints at the maquis herbs the animals graze on.
Sits on the palate for a solid twenty seconds, a savory nutty pull that fades into a dry, slightly tangy close.
Sheep-milk richness comes through as a clean buttery note rather than fresh yogurt, with a small lactic tang from the goat percentage.
Toasted hazelnut and browned butter run through the middle, the classic aged-sheep signature at this age.
The natural rind carries mushroomy, dry-cellar notes and a whisper of the wild herbs and shrubs that flavor Corsican pastures.
A mild peppery lift on the finish, more warmth than heat.
Natural rind
The natural rind is dusty and earthy, with mushroomy notes and a faint pull of dried herbs from the Corsican maquis. Rustic but edible in thin slivers if you like the funk of the cave.
Tomme Corse 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, grassy weight of this Tomme wants a red with some structure like Madiran, or the aromatic lift of an Alsace Riesling to echo the herbal notes. A Corsican rosé keeps it local.
Chestnut honey and fig jam pick up the nutty, grassy character of the paste, and a little mostarda balances the sheep-milk richness.
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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
