Tomme de Romans

Although it was originally made with goat's milk, Tomme de Romans is nowadays almost always made with pasteurized cow's milk. This creamy-textured cheese is traditionally sold in wooden trays that are lined with straw. Because of that, the cheese has a grassy, slightly sour flavor with a subtle nutty finish.

The aromas are sweet and grassy, with hints of the cellars in which it has matured for at least 10 days. Tomme de Romans' fat content ranges from 45-50%.