MilkGoat
TextureSemi-hard
RegionDry limestone uplands
Aging3–8 months
What to look for
Bright white paste with a firm break. Yellowing under the rind means oxidation.
← Semi-hardSemi-hard
Goat tomme
A pressed goat wheel, which is rarer than it should be: most goat milk goes to fresh formats because it pays sooner.
More Semi-hard styles
Mountain tomme
The everyday wheel of a mountain make: pressed, brined and turned, eaten young by the people who made it.
Farmhouse cloth-bound
Bound in cloth and larded, so the rind breathes and the paste dries slowly. Ages into something brothy rather than…
Brined sheep wheel
Held in brine through its aging rather than salted dry, which keeps the paste close and the flavor direct.