E. Cabretou, now on the cheese board

Now on the cheese board at Café Presse, this goat’s milk tomme from the French Basque region is perfectly ripe and ready to sample. The Basques are famous for their sheep milk cheeses, but a small amount of goat’s milk cheese is also made. These large tommes, which weight about 9#, take their name from the word “cabri” = “kid” or “young goat”. Aged for about 8 months, with a natural rind, the taste is slightly sweet/salty with flavors of hazelnuts and caramel. Miam Miam

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