Tomme Per Diou is a farmhouse tomme of raw goat's milk from the valleys of the Haut Béarn, in the Pyrenees of southwest France. The goat farmer makes each wheel on the farm. The wheels are then aged by Les Saloirs de Louis, the affineur that former shepherd Louis Madec started in 2017 with his partner Camille. In their cellars every tomme is brushed by hand with salt water for three to five months, and that care builds a natural rind that turns from ash grey to orange yellow as it ages. Inside, the pressed, uncooked paste is ivory, smooth and supple, with small holes scattered through it, and it holds together in clean, pliant slices. It opens mild and fruity, moves into earthy notes from the mountain pastures, and finishes with a clear, lingering goat's milk character.
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Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
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