Provence-Alpes-Côte d'Azur

Tomme de L'Izoard

(2 customer reviews)

Weight: 375

Maturation: 1.5 months

Cheese Type: Uncooked, Pressed, semi hard cheese

Produced between the Queyras valley and the city of Briancon in the Alpes-de-Haute-Provence, Tomme de l’Izoard is a raw cow milk tomme. The cheese got its name from the Col d’Izoard, a mountain pass in the Alps (elevation 2360m) made famous by the Tour de France. This semi hard pressed cheese has a supple and chewy-elastic texture. Milky, vegetal, and nutty, the tomme goes nicely with a light fruity red wine or a fresh beer.

Wine Pairing:

Red wines (Côtes du Rhône, Beaujolais)
White wines (Riesling, Pinot Gris, Chardonnay)

Raw
Cow
Full

Reviews

2 reviews for Tomme de L’Izoard

  1. Paul C

    This was perfectly OK for my, but a bit bland and forgetable. It did pair well with some Beaujolais though.

  2. Brice

    Tasty but not too strong

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