Tomme Marc de Raisin

This fermier cheese is made by soaking a ripened tomme in marc for a month in an air-tight container. The heat caused by the fermentation heats the inside of the container, making the pâte tighten and become viscous. The taste of the marc permeates through to the heart of the cheese


Area Rhône-Alpes	Season Spring - Summer - Fall - Winter	Maturing Minimum 1 month For US delivery maturing extended over 60 days	Pate Uncooked, pressed semi-hard cheese	Milk Cow