Mature Tomme de Savoie Fermier is stronger tham most Tommes and bought from a farm local to Vaujany.
A locally produced (near Vaujany) hard goats cheese with a mild almost buttery flavour.
From the Bauges mountains just north of Vaujany, near Chambery. It is a fermiere or farmhouse cheese, made from unpasteurised milk. It is generally matured for at least 3 months and up to a year.
Tom au Marc has been soaked in Marc – an eau de vie made from fermenting all the grape skins and pips. After making wine the left over pips are then coated onto the cheese giving a distinctive nutty flavour. … Continue reading
We can go on a Tomme journey from young and mild to veille, which can be matured for 18 mnths or more. Tomme is a generic word meaning ’round of cheese’ and will frequently be suffixed with a village or … Continue reading