{"id":248589,"date":"2025-05-14T12:37:31","date_gmt":"2025-05-14T12:37:31","guid":{"rendered":"https:\/\/kaempff-kohler.lu\/the-cheese-that-leaves-its-mark-the-bears-paw-tomme\/"},"modified":"2025-06-19T09:30:22","modified_gmt":"2025-06-19T09:30:22","slug":"the-cheese-that-leaves-its-mark-the-bears-paw-tomme","status":"publish","type":"post","link":"https:\/\/kaempff-kohler.lu\/en\/the-cheese-that-leaves-its-mark-the-bears-paw-tomme\/","title":{"rendered":"The Cheese that Leaves its Mark: the Bear&#8217;s Paw Tomme"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; theme_builder_area=&#8221;post_content&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;0px|||||&#8221;][et_pb_row _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; theme_builder_area=&#8221;post_content&#8221; min_height=&#8221;711px&#8221; custom_padding=&#8221;2px|||||&#8221;][et_pb_column _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; type=&#8221;4_4&#8243; theme_builder_area=&#8221;post_content&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; theme_builder_area=&#8221;post_content&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<p data-start=\"116\" data-end=\"199\" class=\"\"><strong data-start=\"116\" data-end=\"166\">Kaempff-Kohler cheese-makers&#8217; favorite: <\/strong><strong data-start=\"169\" data-end=\"199\">On the Bear&#8217;s Trail!<\/strong><\/p>\n<p data-start=\"201\" data-end=\"295\" class=\"\">This week, the Kaempff-Kohler fromagerie invites you to discover the <strong data-start=\"272\" data-end=\"294\">Tomme Patte d&#8217;Ours<\/strong>.<\/p>\n<p data-start=\"297\" data-end=\"598\" class=\"\">Marked with a paw print, a nod to the Pyrenean bear, it is recognizable at first glance.<br data-start=\"406\" data-end=\"409\">This mixed cheese, made from cow&#8217;s and sheep&#8217;s milk, has a beige-orange, aged rind with a slightly convex heel. It is smooth, dotted with tiny openings. <\/p>\n<p data-start=\"600\" data-end=\"833\" class=\"\">Its uncooked pressed paste, ivory in color, homogeneous and creamy, is delicately flavored with wild garlic, offering a double tribute to its name. The result? An extraordinary sensation for the connoisseur&#8217;s palate.  <\/p>\n<p data-start=\"835\" data-end=\"902\" class=\"\">A true sensation for lovers of exceptional cheeses!<\/p>\n<p data-start=\"1065\" data-end=\"1166\" class=\"\">#fromagerie #luxembourg #pattedours #wildgarlic #pyrenees #cheese #kaempffkohler <\/p>\n<p data-start=\"1065\" data-end=\"1166\" class=\"\">&#8212;<\/p>\n<p data-start=\"119\" data-end=\"183\" class=\"\"><strong data-start=\"119\" data-end=\"183\">Kaempff-Kohler cheese-makers favorite: On the bear&#8217;s trail!<\/strong><\/p>\n<p data-start=\"185\" data-end=\"277\" class=\"\">This week, the Kaempff-Kohler fromagerie invites you to discover the <strong data-start=\"254\" data-end=\"276\">Tomme Patte d&#8217;Ours<\/strong>.<\/p>\n<p data-start=\"279\" data-end=\"570\" class=\"\">Stamped with a bear paw print, it is a playful nod to the Pyrenean bear, making this cheese instantly recognizable.<br data-start=\"382\" data-end=\"385\">It&#8217;s a mixed cheese made from both cow&#8217;s and sheep&#8217;s milk, featuring a beige-orange, aged rind with a gently convex heel. The surface is smooth, with tiny openings scattered throughout. <\/p>\n<p data-start=\"572\" data-end=\"766\" class=\"\">Its ivory-colored, uncooked pressed paste is creamy and uniform, delicately infused with wild garlic, a double tribute to its name. The result? An extraordinary experience for a refined palate.  <\/p>\n<p data-start=\"768\" data-end=\"817\" class=\"\">A true delight for lovers of exceptional cheeses!<\/p>\n<p data-start=\"819\" data-end=\"899\" class=\"\">#fromagerie #luxembourg #pattedours #wildgarlic #pyrenees #cheese #kaempffkohler<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kaempff-Kohler cheese-makers&#8217; favorite: On the Bear&#8217;s Trail! This week, the Kaempff-Kohler fromagerie invites you to discover the Tomme Patte d&#8217;Ours. Marked with a paw print, a nod to the Pyrenean bear, it is recognizable at first glance.This mixed cheese, made from cow&#8217;s and sheep&#8217;s milk, has a beige-orange, aged rind with a slightly convex heel. It is smooth, dotted with tiny openings. Its uncooked pressed paste, ivory in color, homogeneous and creamy, is delicately flavored with wild garlic, offering a double tribute to its name. The result? An extraordinary sensation for the connoisseur&#8217;s palate. A true sensation for lovers of exceptional cheeses! #fromagerie #luxembourg #pattedours #wildgarlic #pyrenees #cheese #kaempffkohler &#8212; Kaempff-Kohler cheese-makers favorite: On the bear&#8217;s trail! This week, the Kaempff-Kohler fromagerie invites you to discover the Tomme Patte d&#8217;Ours. Stamped with a bear paw print, it is a playful nod to the Pyrenean bear, making this cheese instantly recognizable.It&#8217;s a mixed cheese made from both cow&#8217;s and sheep&#8217;s milk, featuring a beige-orange, aged rind with a gently convex heel. The surface is smooth, with tiny openings scattered throughout. Its ivory-colored, uncooked pressed paste is creamy and uniform, delicately infused with wild garlic, a double tribute to its name. The [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":248590,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-248589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Cheese that Leaves its Mark: the Bear&#039;s Paw Tomme - Kaempff-Kohler<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kaempff-kohler.lu\/en\/the-cheese-that-leaves-its-mark-the-bears-paw-tomme\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Cheese that Leaves its Mark: the Bear&#039;s Paw Tomme - Kaempff-Kohler\" \/>\n<meta property=\"og:description\" content=\"Kaempff-Kohler cheese-makers&#039; favorite: On the Bear&#039;s Trail! This week, the Kaempff-Kohler fromagerie invites you to discover the Tomme Patte d&#039;Ours. Marked with a paw print, a nod to the Pyrenean bear, it is recognizable at first glance.This mixed cheese, made from cow&#039;s and sheep&#039;s milk, has a beige-orange, aged rind with a slightly convex heel. It is smooth, dotted with tiny openings. Its uncooked pressed paste, ivory in color, homogeneous and creamy, is delicately flavored with wild garlic, offering a double tribute to its name. The result? An extraordinary sensation for the connoisseur&#039;s palate. A true sensation for lovers of exceptional cheeses! #fromagerie #luxembourg #pattedours #wildgarlic #pyrenees #cheese #kaempffkohler --- Kaempff-Kohler cheese-makers favorite: On the bear&#039;s trail! This week, the Kaempff-Kohler fromagerie invites you to discover the Tomme Patte d&#039;Ours. Stamped with a bear paw print, it is a playful nod to the Pyrenean bear, making this cheese instantly recognizable.It&#039;s a mixed cheese made from both cow&#039;s and sheep&#039;s milk, featuring a beige-orange, aged rind with a gently convex heel. The surface is smooth, with tiny openings scattered throughout. Its ivory-colored, uncooked pressed paste is creamy and uniform, delicately infused with wild garlic, a double tribute to its name. The [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/kaempff-kohler.lu\/en\/the-cheese-that-leaves-its-mark-the-bears-paw-tomme\/\" \/>\n<meta property=\"og:site_name\" content=\"Kaempff-Kohler\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/kaempff.kohler.traiteur\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-14T12:37:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-19T09:30:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/kaempff-kohler.lu\/wp-content\/uploads\/BANNIERES-SITE-32.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"300\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"kk\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"kk\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/kaempff-kohler.lu\\\/en\\\/the-cheese-that-leaves-its-mark-the-bears-paw-tomme\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/kaempff-kohler.lu\\\/en\\\/the-cheese-that-leaves-its-mark-the-bears-paw-tomme\\\/\"},\"author\":{\"name\":\"kk\",\"@id\":\"https:\\\/\\\/kaempff-kohler.lu\\\/en\\\/#\\\/schema\\\/person\\\/b858455a85be95b0d465dc461ac0a5d1\"},\"headline\":\"The Cheese that Leaves its Mark: the Bear&#8217;s Paw Tomme\",\"datePublished\":\"2025-05-14T12:37:31+00:00\",\"dateModified\":\"2025-06-19T09:30:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/kaempff-kohler.lu\\\/en\\\/the-cheese-that-leaves-its-mark-the-bears-paw-tomme\\\/\"},\"wordCount\":326,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/kaempff-kohler.lu\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/kaempff-kohler.lu\\\/en\\\/the-cheese-that-leaves-its-mark-the-bears-paw-tomme\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/kaempff-kohler.lu\\\/wp-content\\\/uploads\\\/BANNIERES-SITE-32.png\",\"articleSection\":[\"News Carousel\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/kaempff-kohler.lu\\\/en\\\/the-cheese-that-leaves-its-mark-the-bears-paw-tomme\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/kaempff-kohler.lu\\\/en\\\/the-cheese-that-leaves-its-mark-the-bears-paw-tomme\\\/\",\"url\":\"https:\\\/\\\/kaempff-kohler.lu\\\/en\\\/the-cheese-that-leaves-its-mark-the-bears-paw-tomme\\\/\",\"name\":\"The Cheese that Leaves its Mark: the Bear's Paw Tomme - 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This week, the Kaempff-Kohler fromagerie invites you to discover the Tomme Patte d'Ours. Marked with a paw print, a nod to the Pyrenean bear, it is recognizable at first glance.This mixed cheese, made from cow's and sheep's milk, has a beige-orange, aged rind with a slightly convex heel. It is smooth, dotted with tiny openings. Its uncooked pressed paste, ivory in color, homogeneous and creamy, is delicately flavored with wild garlic, offering a double tribute to its name. The result? An extraordinary sensation for the connoisseur's palate. A true sensation for lovers of exceptional cheeses! #fromagerie #luxembourg #pattedours #wildgarlic #pyrenees #cheese #kaempffkohler --- Kaempff-Kohler cheese-makers favorite: On the bear's trail! This week, the Kaempff-Kohler fromagerie invites you to discover the Tomme Patte d'Ours. Stamped with a bear paw print, it is a playful nod to the Pyrenean bear, making this cheese instantly recognizable.It's a mixed cheese made from both cow's and sheep's milk, featuring a beige-orange, aged rind with a gently convex heel. The surface is smooth, with tiny openings scattered throughout. Its ivory-colored, uncooked pressed paste is creamy and uniform, delicately infused with wild garlic, a double tribute to its name. 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