This beautiful farmstead cheese is made from raw 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.
Its superb greyish-brown marbled color marble-colored rind contrasts with the ivory-white paste that offers tangy lactic notes.
Fromagerie Ste-Agnès de Charlevoix
Pasteurized goat milk
Natural rind, firm paste
Aromatic & flavourful