This beautiful farmstead cheese is made from goat milk. It’s dry-salted and ripened for at least 3 months. The tomme gets its name from where it’s made, Ste-Agnès from Charlevoix.
At the beginning and at the end of the ripening process, the rind is burned which contributes to its somber appearance of dark wood. Moreover, the beautiful white paste takes on woodsy aromas with delicate roasted notes.
Burning the rind is one of the ancestral ways to preserve the cheese. The heat contributes to bringing the fat closer to the surface which acts as a wax barrier.
Fromagerie Ste-Agnès de Charlevoix
Pasteurized goat milk
Aromatic & flavourful