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 in which we add beer and hop and it last at least 8 weeks.
the curd becomes orange - brown, the pate is souple and the taste - hop is present -last in the mouth.
Easy to marry this cheese with a beer or a white wine from Savoie such Chignin (roussane grape)
St chignin (white wine from Savoie) Roussane grapes
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