One of our local goat dairies, Limousin freres, makes a special springtime cheese. It's a harder, smoother textured cheese in the style of a tome (often spelt tomme), and quite unlike the usual creamy chalk of the Ste-Maure-de-Touraine logs they make year round. Production of the tome starts in early April and continues for 6 weeks. By June it will all be gone.
Naturally I am buying it while I can. I also bought some gorgeous Spanish tomatoes from another market stall (still too early for local tomatoes) and made a loaf of bread to go with the cheese.
The bread is a pain de mie style loaf ie soft and crustless. The recipe is here.