Tomme d'Anjou

1. History

The Tomme d'Anjou was created in 2005 by Marie Gaborit, an ENILBIO graduate passionate about milk processing. She launched this first aged organic cheese made from Jersey cow milk by the Gaborit house in the Choletais region. It won a gold medal at the World Jersey Cheese Competition in 2012, highlighting its excellence.

2. Physical characteristics

This is an uncooked pressed paste cheese made from pasteurized Jersey cow milk, with a thin natural gray rind. The paste is straw-yellow, tender, and creamy in texture. It is aged for about two and a half months on spruce boards, with weekly manual turning and brushing.

3. Taste profile

Tomme d'Anjou delivers delicate flavors of cream, butter, and hazelnuts, thanks to the rich Jersey milk from grass and hay-fed cows. Its aromatic sweetness is marked by great creaminess in the mouth. The flavors develop harmoniously, making it ideal for refined tasting.

4. Production zone and period

Produced in the Choletais area, Pays de la Loire, by Fromagerie Gaborit using local farmers' milk. Made year-round with artisanal organic techniques. Goat and sheep milk variants are also available.

5. Certification

Certified organic to standards exceeding EU regulations. No AOC, AOP, or IGP. The family business emphasizes organic farming and environmental respect since 1979.