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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)
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Cheese Club Team
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