Tomme de Chambrouze is a goat's milk tomme made by Isabelle Douillon on the western slopes of the Rhône-Alpes just before the terrain gives way to the Beaujolais countryside. In this region, the mountains capture cooler, wetter weather and provide excellent conditions for growing and harvesting grass and hay.

Unlike most French goat cheeses, Tomme de Chambrouze is large in size. Chambrouze is Isabelle's own invention, although it is influenced by her other cheese - Charolais. It has a beautifully fluffy mouthfeel and a classic milk cheese acidity, with a mineral quality. As the summer progresses, the texture becomes fuller and more robust, with a milky sweetness to the taste.