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.
Red wines (Côtes du Rhône, Beaujolais)
White wines (Riesling, Pinot Gris, Chardonnay)
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3 reviews for Tomme de L’Izoard
Tastes ok but prefer other tomme more
Paul C –
This was perfectly OK for my, but a bit bland and forgetable. It did pair well with some Beaujolais though.
Tasty but not too strong
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