Tomme du Vernet

The narrative of Fromages Bach begins in the 1980s when Philippe, a Dominican monk, decided to create a goat farm for his spiritual retreat. During this period, Philippe took on an intern named Vincent, who later, along with his wife Chantal, established their own goat farm in Charente in 1985. In 1987, Philippe and Chantal returned to Auvergne to assume responsibility for Fromages Bach, succeeding Philippe and overseeing its management. Presently, their children actively contribute to the flourishing enterprise.

Tomme du Vernet has a bloomy gray rind. It’s a pressed, uncooked cheese, soft and white when cut, with goaty aromas.

Perfect to pair with nuts as well as dried tomatoes.

Keep in the refrigerator and consume before the best-before date for the best freshness and flavour.