Adventures of an American cooking, eating and living in France

Grilled Cheese Review #3: Tomme Brebis Chevre with Saucisson Sec

Grilled Cheese Review #3: Tomme Brebis Chevre with Saucisson Sec

NOTE: This post originally appeared on

After experimenting with a few soft cheeses, I thought it’d be a good idea to move onto some semi-soft cheeses. These types of cheeses tend to melt more easily, and are often (but not always) fairly mild in flavor. The other day, I used what, so far has been my favorite cheese, along with some sliced .

Cheese:     Tomme Brebis au lait cru (raw sheep & goat milk)

Bread:       Pain de mie complet (whole wheat sandwhich bread)

Fillings:     Sliced (), slices of tomato from a friend’s garden


brebis-chevreAs mentioned above, the Tomme Brebis Chevre has been one of my favorites since moving to France. It’s a light-flavored semi-soft cheese that’s rich without being overpowering. This particular version was made with a combination of Brebis (sheep) and (goat) milk. There are many varieties of Tomme, and unfortunately, I forgot to note down more details or take a picture (so enjoy this generic image).

It’s a semi-soft cheese with a silky texture, and it melted quite nicely, easily meeting the gooey texture I’ve been craving in these sandwiches without being overly sticky.

brebis-chevre-in-panThe pain de mie complet was fine, if a bit bland. Because it’s sliced thin, it didn’t quite hold up to the melted cheese, and some snuck through in areas where I pressed down a little too hard on the bread. While it didn’t add anything to the , it also didn’t take anything away from it. So, overall, I suppose that comes to a loss. I mean, shouldn’t every component add something special to the ?

Finally, the sliced , or dried sausage, added a nice meaty saltiness. However, I probably should have more finely chopped it instead of using slices, as they too easily slid out from the inside of the when I bit into it. I also added a few slices of tomato from a friend’s garden that was ripened on my counter. The tomato worked well in this combination as it wasn’t too acidic (like the green zebra I had the other day).

Sandwich score: 4/5

Overall, this was a fairly satisfying sandwich. I want to perhaps try the combination again some time, but with more finely chopped saucisson or even other flavors of saucisson. The one used here was just a generic pre-sliced package from the grocery store. Like many traditional food products in France, saucisson comes in a wide variety of style and flavors (I just bought one with Piment de Espelette at the farmer’s market today, in fact).

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