Rodolphe le Meunier Adarré Reserve
$45.00 / Lbprice is $45.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 9-12 months
- Goat Milk
- Sheep Milk
- by Rodolphe Le Meunier
- France
From famed cheese artisan Rodolphe le Meunier comes Adarré Reserve, a taste of French Basque Country. Made from equal parts sheep’s and goat’s milk, this dense tomme unfolds in layers of rich flavor: buttery toffee, sea salt, toasted hazelnuts, and a bright tangy finish. Aged in le Meunier’s legendary caves, it delivers remarkable depth without losing its rustic charm. Pair it with black cherry confit, Jambon de Bayonne, and candied pecans for a French picnic worth lingering over.
“Some cheeses tell you everything in the first bite. Adarré Reserve keeps a few secrets. First comes salted caramel, then roasted nuts, then some tang at the finish. It’s almost like eating a piece of goat’s milk caramel, cheese-ified.”
Goat Milk (49,15%) sheep milk (49,15%), salt,starters, cultures
Allergens: Milk
- Adarré Reserve is made from a blend of sheep’s and goat’s milk, combining the richness and sweetness of sheep’s milk with the bright, tangy character that goat’s milk lovers crave.
- “Tomme” is a French word that refers to a type of natural rind wheel that’s small, round, and flat—a simple table cheese that’s often nutty and velvety on the palate.
- The flavor develops in waves—sweet caramel and browned butter give way to savory notes, roasted nuts, and a lingering yogurt-like tang.
- Long aging creates a firm, dense paste that flakes slightly when cut while maintaining a creamy, palate-coating mouthfeel.
- The wheel is matured in the caves of famed affineur Rodolphe le Meunier, whose careful aging program helps develop the cheese’s distinctive complexity and balance.
- Rodolphe Le Meunier comes from a long line of goat breeders and cheesemakers. He now runs this third-generation butter and cheese business in France's Loire Valley with his sister Caroline.
- Their butters are made with pasteurized cream in a wooden butter churn and are molded by hand.
- For his fine dairy craftsmanship, Rodolphe has been named a Meilleur Fromager de France (Best Cheesemonger of France) and a Meilleur Ouvrier de France (Best Craftsman of France).
