Tomme Vaudoise with Truffle

Weight: 170

Maturation: 2 weeks

Cheese Type: Uncooked, Pressed soft cheese with bloomy rind

This delicacy will literally melt your heart.

Traditionally made in Romandy (Switzerland), in the Vaud canton, Tomme vaudoise is a soft cheese similar to a reblochon made from pasteurized cow milk.

Matured for 2 weeks, the Tomme has a melting unctuous heart and a soft white paste split by a delicious layer of white summer truffle. A true delight for your tastebuds!

Wine Pairing:

Red wine (Beaujolais)
White wines (Chinon, Chardonnay)

Suitable for Pregnant



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Best Before: 28 Jun 2024


Best Before: 25 Jul 2024

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