Tomme de Savoie IGP Raw Milk "Pliee" Coop. Yenne 1.8kg

Item No.IDA0WW0000271
Tomme de Savoie is made from raw, skimmed cow’s milk after the cream has been drained off to make butter. That is why it is low in fat content, about 20-40%.   The taste of the cheese varies throughout the year depending on whether the milk is coming from cows eating winter hay or fresh summer
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Description

Tomme de Savoie is made from raw, skimmed cow’s milk after the cream has been drained off to make butter. That is why it is low in fat content, about 20-40%.
 
The taste of the cheese varies throughout the year depending on whether the milk is coming from cows eating winter hay or fresh summer grass.
 
Tomme de Savoie is a semi-soft, pressed cheese with a pliable and firm texture. The flavours are of grass, nuts and rusticity. Expect some tangy, slight citrus and mushroom notes underlined by odours of a cave.
The cheese pairs best with medium-bodied red wines from Côtes du Rhône, sausages, fruits and bread.

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Tomme de Savoie IGP Raw Milk "Pliee" Coop. Yenne 1.8kg

Item No.IDA0WW0000271
Tomme de Savoie is made from raw, skimmed cow’s milk after the cream has been drained off to make butter. That is why it is low in fat content, about 20-40%.   The taste of the cheese varies throughout the year depending on whether the milk is coming from cows eating winter hay or fresh summer
Low stock

Description

Tomme de Savoie is made from raw, skimmed cow’s milk after the cream has been drained off to make butter. That is why it is low in fat content, about 20-40%.
 
The taste of the cheese varies throughout the year depending on whether the milk is coming from cows eating winter hay or fresh summer grass.
 
Tomme de Savoie is a semi-soft, pressed cheese with a pliable and firm texture. The flavours are of grass, nuts and rusticity. Expect some tangy, slight citrus and mushroom notes underlined by odours of a cave.
The cheese pairs best with medium-bodied red wines from Côtes du Rhône, sausages, fruits and bread.

Reviews (0)

There are no reviews yet.