Maturation: 2 to 3 days
Cheese Type: Uncooked, Pressed cheese
Originating in the Massif Central, its name stands for its characteristics: Tomme Fraîche is a Tomme that has not been matured, nor salted. Its curd is only pressed and fermented. Its cream-coloured paste melts easily and reveals a milky aroma. Tomme Fraiche is the main ingredient of Auvergnat traditional cheesy dishes such as Aligot, Truffade or Patranque.
Red wines ( Corbières, Cabardès) Whine wines ( Bourgogne, Chablis)
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