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Tomme Fermière

Weight: 400

Maturation: minimum 7 weeks

Cheese Type: Uncooked, Pressed cheese

Refined for at least 7 weeks, the Tomme Fermière de Savoie is a Savoyard cheeses’ monument. Made with the milk of only one herd, as all the ‘fermier’/farmhouse cheeses, this Tomme is recognizable by its spotted and floral grey rind.
Mellow and melting in the mouth, the cheese has a typical taste from this region: fruity, frank, vegetal, and sweet. Enjoy a few slices into your onion soup, it will give an extra taste to your winter evenings.

Wine Pairing:

Red wines (Pomerol, Medoc)
White wines ( Savoie, Alsace)

Raw
Cow
Cut

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