Cheese Type: Uncooked, Pressed cheese
This small tomme (”tommette”) is made from ewe milk, in the heart of the Savoie region from a single herd.
Its pale white to ivory body is firm. Dotted with small holes, it has a supple, homogeneous and melting texture. Its fairly long ripening gives it a pronounced and typical taste.
Simply placed on a slice of fresh bread at the end of the meal, this Tommette is irresistible. Its slightly tangy flavors also complement tapas, aperitif sandwiches, gratins or pasta dishes.
Light red wines (Pinot noir, Beaujolais)
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