Tomme Marc de Raisin

This fermier cheese is made by soaking a ripened tomme in marc for a month in an air-tight container. The heat caused by the fermentation heats the inside of the container, making the pâte tighten and become viscous. The taste of the marc permeates through to the heart of the cheese

Weight
200 g
(7 Ozs)
Maturing
Minimum 1 monthFor US deliverymaturing extended over 60 days
Pieces
Season
Spring
Summer
Fall
Winter

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