Maturation: 2 weeks
Cheese Type: Uncooked, Pressed soft cheese with bloomy rind
Tomme Vaudoise’s delicacy will literally melt your heart and this soft Swiss cheese is treasured by cheese connoisseurs.
Specialty of the Vaud Canton, the Tomme Vaudoise is a cow milk cheese that originated in the 17th century in the mountain pasture chalets of Lake Joux in the Jura. Made with a small amount of milk, a little over 3 cups, it provides a much-loved contrast to the many hard cheeses typical of Switzerland.
Within only one week of ageing, its paste becomes creamy revealing in one bite the aromas and flavours of fresh alpine grass and flowers.
This Bolete Mushrooms version has presents a subtle, yet succulent and almost addicting taste.
Dry white wines
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Your Cheese Club Team
3 reviews for Tomme Vaudoise with Bolete Mushroom
Alexandre Tricot –
Hardly felt the mushroom flavour, not my cup of tea.
Nice subtle mushroom taste.
I love mushroom but I do not like the overall favour of this cheese.
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