Bethmale, France

Cow & Goat’s milk Tomme

Aged 6 months (4 months in our cellars at Maker & Monger)

This cheese is the inspiration behind Holy Goat Organic’s Nectar cheese.

For 5 generations the Faup family have been making cheeses in the beautiful region of Bethmale in the Pyrenees mountains of France.

This unusual semi hard ‘Tomme’ from the Pyrenees is made from hand ladled curds at the small Fromagerie Jean Faup.

Made from goat’s milk collected in the ‘Ariege and La Haute-Garonne’ region, the cheese is washed for 8 days in a brine solution before being matured in damp cellars for a minimum of 2 months and then sent to us exclusively here at Maker & Monger. We then further the maturation process by 4 months whereby we give the cheese a weekly wash with a brine solution to encourage bacterial development on the rind.

The bacterial rind encourages the moist fudgy paste within to develop a very distinctive flavour of beef broth, slight bitterness and lengthy umami notes that linger for a long time on your palate.