Maturation: minimum 7 weeks
Cheese Type: Uncooked, Pressed cheese
Refined for at least 7 weeks, the Tomme Fermière de Savoie is the dean of Savoyard cheeses. Made with the milk of only one herd, as all the ‘fermier’/farmhouse cheeses, this Tomme is recognizable by its spotted and floral grey rind. Mellow and melting in the mouth, the cheese has a typical taste from this region: fruity, frank, vegetal, and sweet. Enjoy a few slices into your onion soup, it will give an extra taste to your winter evenings.
Red wines (Pomerol, Medoc)
White wines ( Savoie, Alsace)
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Cheese Club Team