This wonderful tomme is produced in limited batches with grass fed cow's milk from Normandy. It is cave-aged on wood planks for at least 8 months in the famous caves that house Mimolette. This delicious tomme has a naturally rustic rind, underneath which lies a nutty and buttery cheese, with notes of flowers and hazelnut on the finish. While this cheese melts beautifully, we love it on its own or paired with a black cherry jam.

The terroir of Normandy is key to the rich flavors of Isigny cheese. The Isigny region used to be one of Europe’s largest wetlands until the sea retreated in the sixteenth century. It left behind a clay soil with rich alluvial sediments, upon which green grass grows abundantly. Thanks to the salty seawater of the Channel, combined with fresh water from the Cotentin peninsula and the Bessin marshes, the region’s climate is mild and damp. The cows which graze these pastures are eating grass which makes their milk rich in mineral salts and trace elements.

Isigny Sainte-Mère is made up of two complementary dairy cooperatives. The Isigny-sur-Mer cooperative had been operating in Calvados since 1932. The Sainte-Mère cooperative was set up in 1909 and worked in the neighbouring Manche département. The two operations merged in 1980.

• Made from pasteurized cow's milk.
• We cut and wrap this cheese by hand from a 4 lb wheel.