Pressed Cheese. Traditional French farmstead hard goat cheese with an earthy natural rind. Firm but creamy paste with nutty sharpness. Raw milk, natural rind, and cave aging add to farm specific and unique flavors of this cheese. Cave-aged between 8-12 months or more depending on the time of year. Wrapped in cheese paper. 


Tomme de Linden Dale


  • Raw whole goat milk, rennet, Salt, Starter Culture

  • If interested in purchasing whole-wheels. Please submit a Direct Order form so that a whole-wheel can be custom invoiced due to the variantion in whole-wheel total weight.