Le Caussenard/ 3.5kg / Ewe/Thermised/Animal Rennet / Hard uncooked pressed/ Aveyron /31% fat / Milky, slightly nutty with cave notes.
 
This Tomme is made in Roquefort Sur Soulzon. It benefits from the very same Lacaune rich milk used to make your favourite blue veined cheese. I often differentiate it from other Tommes of the same family by the cave notes it offers.
 
A great everyday cheese to enjoy with a fruity red  wine.