La Tomme de Savoie Fermiere – Per 100g

$41

Background

Raw Milk – Cow – One of the oldest tommes from Savoie, this cheese reflects ancestral know-how. Joseph Paccard is a man who forged his business around maturation rooms in the middle of the Aravis massif in the Savoy region, and particularly in Manigod. Paccard is not just one man, it is also 12 other farmers passionate about these traditions and their values.

Our Specialists’ Opinion

The rind is grey, more or less dark and thick. Its paste is beige to yellow with small openings due to mouldiness. Its texture will be firm but never chalky. The taste is frankly rustic, delicate with subtle and typical aroma. With a younger tomme, the taste can be more lactic and a bit bitter. For an older tomme the taste will be more tonic.

100g

Lait de Vache - Cow Milk

Pate Pressee Non Cuite - Pressed Uncooked

In stock

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100g
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Description

Raw Milk – Cow – One of the oldest tommes from Savoie, this cheese reflects ancestral know-how. Joseph Paccard is a man who forged his business around maturation rooms in the middle of the Aravis massif in the Savoy region, and particularly in Manigod. Paccard is not just one man, it is also 12 other farmers passionate about these traditions and their values.