Tome de Provence, or
Tome à l'ancienne as it is sometimes called, has a notable history.
For more than 7000 years, farmers in Provence have been making a simple
fromage de chèvre like this one.
7000 years. Think about that.
7000 years ago the wheel had just been invented in Mesopotamia.
7000 years ago the Neolithic era was about to begin in western Europe.
7000 years ago two of the world's major religions hadn't even been invented yet.
Pretty amazing if you ask me.
And this cheese's history isn't its only notable characteristic.
Tome de Provence has perfectly balanced flavors that are slightly salty, slightly tangy, and rich and mushroomy. I also detected hints of rosemary and thyme.
The rind is dry and nutty and the texture of the
pâte is wonderfully soft, creamy and chewy. It is produced from unpasteurized milk and
affinage takes between 10 days and 3 weeks.
A truly memorable little fromage that goes on my list of favorites. I recommend it highly!
Wine recommendations include Chablis, rosé from Provence or
Châteauneuf du Pape.
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