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.
White wine (Chardonnay, Côtes du Rhône)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team