Tomme de la Bourne

Weight: 400

Maturation: 4-12 weeks

Cheese Type: Uncooked, Pressed cheese

This mountain cheese, made in the Vercors mountains, has a buttery taste with a nutty touch. The Tomme de la Bourne has a creamy and melting texture in the mouth with a frank and tangy flavour.

Wine Pairing:

Red wines (Cotes du Rhone, Beaujolais, Bordeaux)

Thermized
Cow
Cut
Suitable for Pregnant

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