Features
-
Weight:
800 g
-
Manufacturing process:
Uncooked pressed paste
-
Origin :
Auvergne
-
Ingredients:
Raw goat's milk, rennet salt, ferment.
-
Allergens:
Raw goat's milk
-
Packaging:
Wooden crate on straw/2
OUR medals
Recipe idea
Mini pizza with goat's cheese, cherry tomatoes and pesto verde
Ingredients
1 pizza dough
150 g raw-milk goat's tomme cheese
½ jar of Pesto
6/8 medium cherry tomatoes
Preparation
- Preheat oven to 240°C.
- Grate the tomme.
- Using a ramekin, cut out circles from the pizza dough (approx. 10 cm).
- Spread a spoonful of pesto on each pastry disc, place half a cherry tomato on top and cover with grated tomme cheese.
- Bake until the edges are golden brown (about 12 minutes).
Food & wine pairing
- Chinon
- Faugères
- Jurançon
What our customers say
Read more
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Read more
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Previous
Next
Our other cheeses
Thick cylinder 12 cm in diameter, bloomy grey rind Soft, white, uncooked pressed cheese Delicately fruity aroma with a hazelnut flavour
Bûchette fraîche is a fresh raw milk cheese. It is a lactic cheese. It has a smooth, white paste. It has a light, melt-in-the-mouth taste, with lactic aromas and a pleasant freshness.
Délice de Vulcain is made in the Allier region, in the former province of Bourbonnais. Slightly creamy, Délice de Vulcain develops delicately goaty aromas.