maturing
Tomme de Cabrioulet
| Milk | Region | O.T.o.M | Best Season |
| Goat | Ariege | 60 to 90 days | February-October |
| Wine recommended | Sweet Red Banyuls |
| A strong character cheese from a very small production with a very creamy texture. |
maturingTomme de Cabrioulet
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