Vendeen Bichonne

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Raw milk

The Vendee is an agricultural area of the Pays de la Loire which lends its name to this raw cow’s milk tomme. At first glance, this cheese bears little difference to the other traditional tommes from the area. But under the care of Pascal Beillevaire, the cheese takes on a new dimension.

The full name of the cheese is Vendeen Bichonne Par Nos Soins which translates to “the cheese from Vendee that we pamper for ourselves,” and this cheese is perfect example of the effects of affinage. Beillevaire begins with a traditional Vendean cow’s milk tomme and ages it in an abandoned railroad tunnel. After two months in these unorthodox conditions a cheese emerges that sets itself apart from its brethren – wonderfully complex with layers of earth, smoke, and butter.


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