Tomme de Sauvain au lait cru de vache

A word from the cheese maturer : “A raw milk organic tomme born from an inspiration between two mountains. Halfway between the Tomme de Savoie and the Saint-Nectaire.”

Type : Semi-Soft

Milk :  Raw cow’s milk

Production : Craft

Country :  France

Location :  Auvergne Rhône Alpes, Loire, Haut Forez

Taste : Terroir, mushroom and hot milk

Appearance : Grey down with yellow pigmentation, white paste

Texture : Very present crust, unctuous paste

Composition : Raw cow’s milk, lactic and ripening ferments, rennet, salt

Wine pairing : Dry white (Chardonnay) – Light red (Côte Roannaise)

Beer pairing : Lager

Production : This tomme is made at the Laiterie de la Côte Roannaise in Saint-Haon le Châtel. The maturing in the cellar starts on rye straw and ends on a wooden board at the Hautes Chaumes cheese dairy in Sauvain.

History : Hubert Tarit created this Tomme from the traditions of the Mont du Forez, which was originally a typical tomme from the region but usually relatively dry and matured with artisons.

Hubert’s recipe is a little different; the aim was to be somewhere between the Saint-Nectaire and the Tomme de Savoie. Thanks to this recipe and the maturing techniques, this tomme is tasty, with a very pleasant texture. Its natural crust gives this tomme its rustic appearance.