The production of Tome de Acquitaine (also known as Clisson) is the successful result of a great collaboration between cheesemaker and affineur (cheese maturer).

Made from pasteurized goat's milk, initial production of the 12lb. wheels takes place at the Union Laitiere de la Venise Verte, located in the Loire region of France, an area famous for its goat cheese. When the wheels are still young, but robust enough to travel, they are transported to Bordeaux to be finished at the renowned caves of affineur Jean d'Alos.

There the cheeses are washed regularly with a brine solution containing Muscadet, as well as applications of Sauternes to encourage the growth of the Bacterium Linens culture that gives the cheeses their distinctive character, layers of complex flavors, and pungent aroma.

The texture of Tome de Acquitaine is very silky, slightly moist and very supple. The interior paste is bone-white in color.

Flavors are sweet and aromatic, with delicate hints of the Sauternes wine and fruit.