The Tomme is recognizable by its gray rind and its smooth and supple paste slightly embellished with small eyes (openings).
In the mouth, its creamy paste has a lot of character.
It is a cheese that evokes high altitude pastures and rustic snacks.
Its characteristics depend on the type of milk used, the method of manufacture as well as the type and duration of ripening.
Texture: supple and creamy
Taste: fresh and mild lactic taste
This tomme with raw cow's milk is made in the Jura mountains from milk collected in mountain areas. It is produce traditionally in a cooperative in Montbrillant