Weight: 400
Cheese Type: Uncooked, Pressed
This pressed sheep’s milk cheese from the Pyrenees offers a firm, dense texture with a rich, nutty flavor and subtle caramelized sweetness. The ivory-colored paste develops tyrosine crystals with age, delivering a slightly crumbly yet velvety mouthfeel. Expect notes of brown butter, roasted hazelnut, wheat, and wild mountain herbs—far more complex and fondant than standard Ossau-Iraty.
Named after a nearby mountain whose profile resembles Napoleon’s silhouette, this cheese is crafted exclusively by Dominique Bouchait, a Meilleur Ouvrier de France (best artisan in the country). The curd is hand-ladled, pressed for 24 hours, then aged for 10 to 18 months in Pyrenean cellars. A rare, sought-after Tomme found only in the finest fromageries.
Pair with Madiran, Cahors, or a full-bodied Burgundy. Serve at room temperature with sour cherry jam, honey, or toasted walnuts. Also delicious shaved over salads or grated onto roasted vegetables. A mountain masterpiece, nutty and buttery.
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