Discover a typical Savoyard product much appreciated by connoisseurs: a Tomme purposely forgotten for months in the cellar, the time that cerons do their work! These small mites, true friends of affineurs, grow and give the cheese subtle aromas of nuts and spices.
This Tomme has a crumbling and powdery gray rind which conceals a soft, ivory to yellow cheese. It releases a frank and pronounced taste on the palette.
This cheese is refined for a minimum of 100 days.
Tomme Céronnée is an uncooked, pressed cheese made from raw, cow's milk.
- Custom Cut
- Standard Package
The little story
A piece of bread and tomme ("bocon d'pan tomo" in patois) and an apple, was once the frugal meal of the first guides of Chamonix, chimney sweeps and peddlers. There were, it was said, as much Tomme cheese as there were mothers. A stay in Savoy is an opportunity to discover the extent of these pure local products.