My obsession with sheep's milk cheeses, in particular Brebis Pardou, from the Midi-Pyrénées region of France led me to a delicious buttery raw goat's milk cheese handmade in the town of Loubière: Tomme de l'Ariège. I was at Murray's in the West Village of NY, and my palate was acheing for something delicate and creamy but with a pungent aroma. Tomme de l'Ariège exceeded this criteria!
The clerk at Murray's explained that this Tomme is actually based on a recipe for Reblochon, however, unlike Reblochon the wheels of Tomme de l'Ariège are aged for several months in damp, dark caves. The wheels are washed in a brine that results in a bright orange rind contrasting with its pristine white interior. The cheese's unique characteristics attest to the fact that it's produced on a small scale. It's a must have on any cheese plate.
Tomme de l'Ariège exudes a sweet taste of hazelnuts and conjures up bucolic images of fresh pasture. It's best eaten after sitting out at room temperature for about an hour. The insides will become runny and its goaty aroma much more pronounced. I suggest pairing the cheese with a variety of beers. It's delicious with grapes, pears, and apples. Murray's sells this exquisite tomme in their shop and online for $29.99 per pound. Currently, I haven't succeeded at finding it anywhere else.
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