For centuries, the Pyrenées have been associated with the production of excellent sheep's milk cheeses. However, for various reasons, goat's milk cheeses like the Tomme de Chèvre des Pyrenées are rare.

Made in small quantities only in the Ariege region, cheese production involves the curd being wrapped in cloth, drained and then lightly pressed to expel the whey. The ensuing, drier texture helps the cheese keep longer.

When mature, Tomme de Chèvre des Pyrenées is dense and solid, with a firm, white smooth, compact paste. The maker's mark - a heart - is embossed on the rind.

The flavor is rich and complex, with tones of fruit, salt and citrus. The cheese has a delicious caramel, nutty finish that leaves you wanting more.