Tomme de Fontenay

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Milk Treatment: 
Pasteurized milk

From the Pays de la Loire, this exquisite cheese is encrusted with a blend of herbes de Provence, white pepper corns, juniper berries and small red peppers (aka piment oiseau), a similar blend to that found in the Corsican cheese Fleur du Maquis. The cheese is aged 2 to 3 months before the herb layer is added, and then aged an additional month by Rodolphe le Meunier.  Under his careful care, the finished cheese becomes creamy, yet lightly toothsome.  The flavors of the herb coating permeate each bite, but do not overwhelm the delicate nature of the interior.  The result is a rich and earthy, yet luscious cheese.  

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