Tomme Crayeuse

This traditional Tomme from the Savoie has a gray-brown rind, with small, yellow spots that develop as the cheese ages. Beneath the rind, the cheese is shiny and supple with a white and grainy center. The cheese is set to age in a warm, moist cave that speeds ripening, developing a thick, creamy outer layer. When moved to a cooler cave, ripening slows, leaving an interior dense and chalky. The flavor is lactic, mushroomy, and earthy blending into savory, toasted flavors. Matured for a minimum of 60 days, Tomme Crayeuse is an uncooked, pressed cheese made from raw, whole cow’s milk.