Grand Tomachon

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)

Thermised
Cow
Cut

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Best Before: 30 Jul 2024

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