This French tomme, one of very few washed-rind sheep’s milk cheeses, is made in the large village of Saint Georges, France, where castles and vineyards are but kilometers away. Enjoy in a sandwich with prosciutto or on the side with dried fruit and nuts. Taste: A complex tomme that is moist and creamy with bread, sweet cream and leek notes. Pairings: Bolder wines and beers. Made with pasteurized sheep's milk and traditional rennet.