Weight: 400
Maturation: Between 5 to 6 weeks
Cheese Type: Uncooked, Pressed cheese
Le Grand Tomachon comes from the historical and cultural region of Bourbonnais. During its maturation, Grand Tomachon rind is regularly rubbed and washed by hands until it develops a beautiful grey flowery rind. When fuzzy yellowish spots appear on its rind, Grand Tomachon is ready!
Its paste is less firm than a Tomme de Savoie, a bit fluffy and sprinkled with scattered little eyes. Quite pungent, its texture is deliciously smooth and melt in the mouth, while offering a lactic taste with hints of undergrowth or cellar flavours.
Wine Pairing:
White wine (Chardonnay, Côtes du Rhône)
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