This week my purely arbitrary cheese obsession of the week is the Tome des Pyrenees affinaged by Rodolphe Meunier.
It’s bark-wrapped raw cow’s milk from Basque country. Unlike most bark-wrapped cheese it is not oozy, but semi-soft, at least the versions in the U.S. Now that Americans (myself included) have proven to themselves that they can enjoy strong cheeses, I hope that cheese like this can come into popularity. Tomme des Pyrenees is not strong at all, it’s the — sometimes confounding to shoppers — epitome of a cheese that is mild, but complex.
It’s earthy, woodsy, rich, fruity and just an all around pleasure to eat. You have to take a second to appreciate it because the flavor does not all show itself at once. If you bring it to room temp and let the cheese linger on your tongue, you will be rewarded with a cheese you will keep tasting because 1. You will be trying to isolate all the different flavor aspects and 2., it is just an awesome experience.
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