Tomme de Lulu
In 1906, goat farmers from around Bougon, a small village in Poitou in the Loire Valley of France, teamed up to establish the Bougon dairy. Recognized for its rich culinary patronage, the region boasts numerous delicacies, including goat's cheese. With a respect for tradition and a century of artisanal knowledge, Poitou Chèvre, a family company in the neighbouring village, took over operations at the dairy and dedicated it solely to the production of traditional cheeses such as le Chabichou, le Mothais sur Feuille and other regional delicacies such as this lactic tomme, Tomme de Lulu.
Inspired by walks in la Garrigue, this cheese is matured for four to eight weeks. Its rind is coated in herbs such as basil and juniper berries, with the pink peppercorns on top adding a peppery and fruity finish to the rich white chèvre beneath.