Tomme du Cruzille

1. History

Tomme du Cruzille is produced by the Depoil family at Ferme de la Cruzille, a GAEC located in Les Bizots, Saône-et-Loire. Initially focused on goat farming, they ventured into artisanal cheesemaking, joined by their children and two employees. This cheese is part of a diversified production including yogurts and other goat cheeses.

2. Physical characteristics

It is a goat's milk cheese made from raw milk, with a very short curd setting time, all steps completed in one day. The milk is molded, hand-salted, then goes through drying, drying, and minimum 3-month aging. Available in various sizes, it features a natural rind and paste that evolves from moist to drier with aging.

3. Taste profile

Tomme du Cruzille delivers a tasty and aromatic profile typical of aged goat cheeses, with subtle lactic notes. It intensifies in fat concentration and flavors over time, becoming drier and more fragrant. Perfect for goat cheese lovers, it pairs well alone, in salads, or as an aperitif.

4. Production zone and period

Produced exclusively at Ferme de la Cruzille in Les Bizots, Saône-et-Loire (department 71), in the Bourgogne-Franche-Comté region. It is farm-made from their own goats' milk. Production follows the natural goat lactation cycle without strict seasonality.

5. Certification

Farmstead raw milk cheese without specific AOC, AOP, or IGP certification. It holds farmstead status through on-site artisanal production by a GAEC registered with veterinary services. Commitment to nature-respecting methods ensures its authentic quality.