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, Le Grand Tomachon rind is regularly rubbed and washed by hand until it develops a beautiful grey flowery rind. When fuzzy yellowish spots appear on its rind, Le Grand Tomachon is ready to be tasted! 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.
White wine (Chardonnay, Côtes du Rhône)
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