Tomme aux 7 fleurs

This semi-soft, pressed cheese from the French Alps is coated in seven edible flowers (rose, cornflower, violet, marigold, and more). Beneath the botanical crust, the paste is creamy, pale yellow with a mild, nutty, buttery flavor—think light mushroom and sweet cream with no pungent bite. The flowers add subtle herbal, floral notes and a stunning patchwork quilt appearance.

Artisans press the curd, then roll each wheel by hand through dried petals—a tradition from Rhône-Alpes farmhouses. Unlike washed rinds or blues, Tomme aux 7 fleurs is young (4–6 weeks) with a pliable, velvety texture. The flowers preserve the rind naturally, allowing slow, gentle aging without salt or spice. A celebration cheese for spring and summer tables.

Pair with light, aromatic white wines like Gewürztraminer, Riesling, or Pinot Gris—their lychee and honey notes echo the flowers. Serve at 14°C with fresh figs, honeycomb, or walnut bread. Avoid heavy reds. Also try with sparkling rosé or fruity cider. A stunning centerpiece for cheese boards.