Tomme d' Estaing

 

This organic cheese is produced in the south west of France, named Larzac 

It's a tomme with a white rind, matured in a cellar from 2 to 6 months.

It's a hard uncooked pate made out of ewe milk. It s weight is approx 2.2kg

It has a subtle ewe milk taste for delicate tastebuds.

 

 

 

 

Weight
200 g
(7 Ozs)
Maturing
Pieces
Season
Spring
Fall
Winter
Pairing wine

young red Médoc or a Saint Emilion

More info

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