Provence-Alpes-Côte d'Azur

Thymtamarre

Weight: 80

Maturation: 3 weeks

Cheese Type: Uncooked, Unpressed, soft cheese with natural rind

Topped with a fresh sprig of Thyme.

Thymtamarre, also known as Rovethym, was created by Pierre Pradier of the Jas de Melchior farm in the early 21st century. Inspired by the tasty discovery of a twig-like cheese from the Italian side of the Alps, Thymtamarre has nothing to envy to its original inspiration.
Handcrafted with clothes, which is why none of them are alike, Thymtamarre has a split rugby ball shape. It is only produced between April and November, with the milk of the traditional breed of Rove goat. Rove goats pasture everyday in the white oak groves and southeast scrublands, which gives its authentic floral and herbaceous taste to the cheese. Refined for 3 weeks, its a fresh & buttery paste melts in the mouth and offers a powerful aromas. It goes perfectly with a Provençal tomato salad, stuffed red peppers or zucchini with garlic.

Wine Pairing:

White wines (Chenin Blanc, Pinot Gris, Muscadet)
Red wines (Bordeaux, Beaujolais, Pinot Noir)
Sparkling wines (Champagne, Prosecco)

Raw
Goat
Full

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