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6
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Published 1991
La Tome du Ramier is a cheese made from lait cru by the family Maraval on their farm near Montauban in the Tarn-et-Garonne. It is made in the old way using a huge copper pan which can hold 2500 litres of fresh, not pasteurised milk. A semi-hard cheese with a grey crust it is matured for several months before sale. Un ramier is a wood pigeon.