A word from the cheese maturer : “The result of a four-handed creation! A fresh hazelnut taste! “
Type : Semi-Soft
Milk : Raw cow’s milk
Production : Craft
Country : France
Location : Auvergne Rhône Alpes, Loire
Appearance : Grey down with yellow pigmentation, ivory paste
Texture : Very present crust, unctuous or even creamy 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 tommette is made at the Laiterie de la Côte Roannaise. The maturing process lasts 6 weeks.
History : The Tommette de Sauvain is a creation of Hubert Tarit, slightly twisted by Hervé Mons, so it is a four-handed production.
The idea is to make a soft, even creamy cheese with a fresh hazelnut taste. The technology used is not unlike that of Reblochon, but the taste is different. This cheese is rubbed and matured in salted water for 3 weeks. The ideal tasting is after 6 weeks of maturing.