A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related, from a VIAC-certified urban cheesemaker.
Tomme de Chevre Aydius, from the village of Aydius in the Béarnaise Pyrénées region of France, is a washed rind goat’s milk tomme, aged for up to 6 months, after which the aging continues in the Murray’s caves to bring them to perfection.
With a pungent, grassy aroma and a dense, eye-pocked creamy paste and melting mouthfeel, this tomme is mild but complex, sweet, nutty and herbaceous, with hints of lemon and fruit.
Purchased at Murray’s Cheese.
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