Tomme a marc

In way of extinction,not much produced and then scarce,this pressed,uncooked,unpasteurised, cow's milk cheese is produced both in Italy and France (Savoie mostly) and generally consumed in autumn to the end of winter.

This cheese has a beige to straw colored inside not unlike the Tomme de Savoie.It is made ,since ancient times, by soaking a ripened tomme in marc or grappa in Italy ( alcohol from grape skins) in a hermetically locked container for at least one month.The heat caused by the fermentation heats the inside of the container and makes the paste tighten and become viscous.The fermentation then deepens the flavor and adds a degree of pleasant earthiness.

White wine: Petite Arvine du Valais (Switzerland), Seyssel (Savoie)

Red wine: Costières de Nîmes (Languedoc Roussillon)

Region: Rhône-Alpes

Cow's Milk

round cheese,20 cm in diameter,

5 cm thick weighing less than 2 kg

Taste:not very strong,mostly fruity.

Texture: Supple with a slight stickness.