Tomme is a cheese of French origin from the Alpine region of Savoy. However, there are also varieties from the Pyrenees. 

Raw cow’s milk is mixed calf beef rennet, and starter culture. The cut curds are cooked to a temperature of 40ºC cook it to obtain an elastic texture. After molding, the maturing in the cave lasts a minimum of 2 months, a period during which it develops a natural crust, and a buttery texture in the center.

Texture: Elastic consistency, with evenly distributed small holes.

Color: Yellowish with buttery tones.

Taste: Starting in the center we find a sweetness with hints of butter and and fruits. As we get to the crust, the hints of mushroom and moist earth predominate.