Maturation: 2 to 3 days
Cheese Type: Uncooked, Pressed cheese
Originating in the Massif Central, its name stands for its characteristics: Tomme Fraîche is a Tomme that has not been matured. Its curd is only pressed and fermented. Its cream-coloured paste melts easily and reveals a milky aroma. Tomme Fraiche is the main ingredient of Auvergnat traditional cheesy dishes such as Aligot, Truffade or Patranque.
Red wines ( Corbières, Cabardès) Whine wines ( Bourgogne, Chablis)
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