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 maturation will develop 2 types of pâte in one cheese. Souple near the rind and chalky in the middle. In fact the name of the cheese in french means chalky.
The rind of Tomme Crayeuse is grayish brown with yellow moldy patches that develop as the cheese ages. The taste of the cheese is slightly soft with citrus notes and somewhat earthy flavors.
You will enjoy this cheese with a white wine from Savoy such as St Chignin
Red wine: Cornas(Syrah grape)