Provence-Alpes-Côte d'Azur

Tomme de L’Izoard

Weight: 250

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, the cheese is named after the Col de l’Izoard, a famous mountain pass known for its breathtaking views and challenging cycling routes, made famous by the Tour de France.

Tomme de l’Izoard is a Semi-hard pressed cheese with a supple and chewy-elastic texture. Milky, vegetal, and nutty, the tomme goes nicely with a light fruity red wine or a fresh beer.

Store it in the fridge and consume within a few weeks.

Wine Pairing:

Red wines (Côtes du Rhône, Beaujolais)
White wines (Riesling, Pinot Gris, Chardonnay)

Raw
Cow
Full

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