Semi-hard cheese made from unprocessed cow’s whole milk and traditionally prepared in copper kettles. It is a traditional and authentic mountain cheese from the Doubs region, aged for at least 4 months on fir planks and brushed with Marc du Jura. During this time, it is regularly washed with a solution of Marc du Jura to develop its unique, fruity flavour, brownish rind, and soft and delicate texture. This Tomme is best eaten cold, but it is also delicious when enjoyed hot from the pan or baked in the oven. Pre-packing labels included.
|Cooking time||20 min.|