Tomme d'Alpage

Size

Type: Semi soft Milk: Raw cows milk Rennet: Animal Location: Savoie, France

In her remote chalet 2000 metres above the Val de Termignon in the Haute Vanoise National Park, Catherine Richard makes this Tomme alongside her unique Bleu de Termignon. With milk from her 18 cows, she produces over a very short summer season.  In September, as the milk supplies dwindle, Catherine switches from Bleu de Termignon to this smaller and quicker maturing Tomme.  She sours the milk naturally without starter cultures. This gives her cheese an extraordinary richness and complexity of flavour due to the diverse bacteria and enzymes which break down the fats and proteins as the cheeses mature.  This is a gentle cheese with complex, floral, warm, malted milk flavours. The rind is earthy and vegetal.

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