GREY TOMME OF GOAT
A mountain hard cheese made of goat milk
Grey Tomme of Goat, or Tomme grise de chèvre also called Tomme de Chèvre, is produced in Savoie and Haute Savoie mainly in Tarentaise and Maurienne valleys. This artisanal cheese made of goat raw milk, is matured at least 8 weeks to develop its grey color on the rind.
When the cheese is young (up to 10 weeks of maturation) it develops strong goaty flavor and when getting old the flavor has some touch of hazelnut, but in any case it has a long lasting flavor in mouth. A great cheese to enjoy with white wines from Savoie such as Roussette or Apremont. You can also cook this cheese like a raclette.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: ???
- Cheese : Pieces
- Milk: Goat
- Treatment: Pasteurized goat's milk
- Dough: Uncooked, pressed semi-hard cheese
- Season(s): Spring, Summer, Fall
Ingredients:
Milk, ferments, rennet, salt, conservative of crust: Natamycine (E235)
Wine and cheese pairing
- WHITE WINE: Apremont or Roussette
Nutritional values
- FOR 100G
- Energy (KJ): 1616
- Energy (KCAL): 390
- Lipides (G): 32.1
- Saturated fat (G): 22.6
- Carbohydrate (G): Traces
- Sugar (G): Traces
- Proteins (G): 25.1
- Salt (G): 1.7
Allergens
- Allergens: Goat's milk