Tomme de Cabrera is an artisanal goat’s milk cheese from the Midi-Pyrénées in southern France. Its name “Cabrera” comes from the Latin caprarius, meaning “of goats,” reflecting its deep ties to traditional goat herding in this mountainous region.
Key Facts
Origin: Midi-Pyrénées region, France
Milk: Goat
Rennet Type: Animal rennet
Style: Semi-hard
Classification: Artisan
Shelf Life: 7-10 days, this product is cut to order
Goes well with: full-bodied Chardonnay
Similar cheeses: Curfew, raclette, tomme de chevre, bethmale vache chevre, Mekkerstee
Details
Though it shares similarities with Bethmale de Chèvre in style, Cabrera stands apart: Bethmale is known for its pronounced smear-brined rind and bold washed flavours, while Cabrera is not brine-smeared. This gentler treatment results in a cleaner, more delicate flavour profile, highlighting the milk and the pine board affinage.
Method and Affinage
This tomme is ripened on pine boards for 6 to 8 months, during which its flavours gradually deepen. The natural affinage develops a thin, rustic rind and preserves its balance of density and creaminess. Careful maturation makes it highly versatile—just as well suited for melting as for savouring on a platter.
Taste and Texture
Texture: Dense yet silky, smooth on the palate with a creamy softness as it warms.
Flavour: Gentle and approachable, with grassy and nutty notes, a delicate sweetness, and a touch of tang. Its goat character is subtle and refined, never overpowering.
Aroma: Fresh and herbal, with a hint of cellar woodiness from the pine boards.
Pairings and Service
Food: Pair with grapes, figs, or walnuts on a cheese board. Also excellent in sandwiches or melted for raclette, where its creaminess shines.
Wine: Enjoy with Sauvignon Blanc or Jurançon Sec; for reds, a light Pinot Noir or Gamay complements its delicate profile.
Bread: Rustic country bread or fruit bread works beautifully with its mild sweetness.
A Goat’s Milk Tomme with a Soft Voice
Tomme de Cabrera is proof that patience and careful affinage can transform goat’s milk into something silky, rich, and nuanced. Less intense than Bethmale, yet full of quiet character, it brings the rustic soul of the Pyrenees to your table—whether melted into a dish or served simply with fruit and bread.
