This lactic Tomme is made with fresh whole goat's milk in the simple traditional Poitevin way. It is covered with ash and left to ripen for 3 to 8 weeks. It takes its name from a 19th century legend. In a village near La Mothe Saint Héray, a thwarted love story takes place between Berthe, the daughter of a chateau owner, and Guy, who lives in the neighbouring chateau, near the stream in Chambrille.
FLAVOUR: Its flavour is balanced with light carpine notes. It is floral and releases a slight acidity typical of lactic goat cheeses.
HOW TO SAVOUR: Excellent on a cheese plate, it beautifully decorates a slate plate. Serve it with fig jam and a soft baguette.
