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Tomette de Provence with herbs & pepper
Tomette de Provence is the little sister of the Tome. It is characterized by a small round shape and is made of goat cheese.
First Tomette is a Provence cheese. It has a pronounce and creamy nutty taste with a light touch of acidity.
Then, this cheese is similar as Banon an other goat cheese from Provence.
At last, try Tomette de Provence inside your favorite tomato salad, a pure delight.
It is the result of an old technique and an ancestral knowledge, it is even said that it is the descendant of the firsts cheeses from Provence.
Its fabrication technique dates back to 5000 years B.C.
A perfect pairing with a rose from Provence or a light red of Mondeuse.
Cheeses from Provence.
Few French regions have such a wide variety of terroirs, landscapes, climates and influences from across the world.
As an example, the PACA or Provence-Alpes-Côte d’Azur region stretches from the Mediterranean coast to the foothills of the Alps.
It has with six départements: Bouches-du-Rhône, Var, Vaucluse, Alpes-Maritimes, Alpes-de-Haute-Provence and Hautes-Alpes.
Due to geographical diversity, The local production have varieties.
Cheese makers produce cow milk in the upper part of Provence and use it as a precious ingredient in everyday foods. This milk represents the prestige of the region.
Cheeses have a regional flavours such as Banon, Tomette and Brousse du Rove.
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