The Poitou-Charentes region is the cradle of the goat cheese producers.
The victory of Charles Martel over the Sarrasins at Poitiers in 732 created a rebirth of goat cheeses ( chebli in Arabic, from which comes Chabichou ) which has made...
The tomme crayeuse is produced in the French mountain in Savoy.
Its maturation last, at least, 6 weeks in 2 differents cellars. The first 3 weeks the cheese is matured in a humid cellar and then the 3 last in a dry one.
This specific...
This is a cheese produced in Savoie (alps mountain). It's a tomme (similar production method as tomme de Savoie) but completly different way of maturation. In fact, during its maturation period, this cheese is regulary washed with salted water...
