TOMMETTE ELUTCHA

Beneath a fine, brown, striated rind, inspired by the chestnut trees surrounding the dairy, the paste reveals itself ivory, smooth and even. The texture is supple and melting, the sign of quality milk and a measured pressing. On the palate, the milk speaks first in warm, lactic notes typical of sheep milk, followed by a mineral touch from the rind and a calm, balanced finish. The Tommette Elutcha sits naturally on a cheeseboard, between a blue and a pressed cheese. Sliced thin, it pairs with a sourdough loaf, rye bread, dried fruits. In the kitchen, it melts with restraint on toasted bread, in a late-summer fig salad, or grated over roasted vegetables. For wine, a dry, taut white from the Languedoc, or a light red, will hold its balance without covering it.