Tomme D’Adrienne “Fromagerie Pierre Jacquin”

Mild, lactic and lightly nutty, with a firm goat’s-milk paste and a fine dusting of vegetable ash.

Tomme d’Adrienne is made by Fromagerie Pierre Jacquin in central France from pasteurised goat’s milk. It is firmer than a fresh chèvre but keeps the clean acidity and freshness of the milk.

Origin: Central France
Milk: Pasteurised goat’s milk
Style: Semi-hard goat cheese with vegetable ash
Texture: Firm, smooth and slightly creamy
Intensity: Mild to medium
Rennet: Non-animal rennet
Shelf life: Around 7–10 days

Fresh milk, gentle tang and light herbal notes lead into a mild nutty finish as the cheese warms.

Slice for a cheeseboard or sandwich, and serve with apples, honey or roasted almonds.

Sauvignon Blanc, dry Chenin Blanc or light Gamay all work well.

Fresh goat’s-milk acidity loves restrained sweetness and something crisp alongside it.

Honeycomb · Pickled Baby Figs · Falwasser Crispbreads

Pyramide de Valençay
For a softer, more lactic ashed goat cheese from the same producer.

Mekkerstee Extra Belegen
For a firmer, more mature goat’s-milk cheese.

Jacquin has been making goat cheese since the 1940s and works across the traditional goat-cheese regions of Touraine and Berry.

Ingredients: Pasteurised goat’s milk, salt, cultures, non-animal rennet.