Maturation: 1.5 months
Cheese Type: Uncooked, Pressed semi-hard cheese
Produced between the Queyras valley and the city of Briancon in the Alpes-de-Haute-Provence, Tomme de l’Izoard is a raw cow milk tomme. The cheese got its name from the Col d’Izoard, a mountain pass in the Alps (elevation 2360m) made famous by the Tour de France. This semi hard pressed cheese has a supple and chewy-elastic texture. Milky, vegetal, and nutty, the tomme goes nicely with a light fruity red wine or a fresh beer.
Red wines (Côtes du Rhône, Beaujolais)
White wines (Riesling, Pinot Gris, Chardonnay)
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Cheese Club Team