Connexion
Fermer
Few were those who did not own a few acres of vines. In the Savoyard tradition, it was customary to keep old tomes for the winter, the macerated in grape pomace.
Characteristic
Tomme de Savoie is wrapped in grape marc fermented when three-quarters refined. This gives it a distinctive flavor and slightly spicy. This is a seasonal cheese that is found between October and December.
Fiche Technique
| A.O.C : | |
|---|---|
| Terroir : | Savoy |
| Lait : | Cow |
| Croûte : | natural brushed then coated fermented grape marc |
| Pâte : | Pressed uncooked |
| Production : | Farm |
| M. grasse : | 33% |
| Poids : | 1.50 Kg |
