WHAT IS TOMME DE SAVOIE? Skimmed cow’s milk is used for this natural rind cheese, resulting in a relatively low-fat content. After being aged for several months, this semi-soft tomme can develop a greyish white outer mold. The flavor of this fromage can vary depending on whether the cows were grazing outdoors or on indoor […]
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ARCHAEOLOGY OF CHEESE – Reblochon
WHAT IS REBLOCHON? This fromage is made in the French Savoie region of France. Only the milk from Abondance, Montbeliard and Tarine cows is used. Reblochon is a bit unusual in that its rind is washed with whey. After the cheese has been aged for about a month, a nutty, yellow interior balances out the […]
ARCHAEOLOGY OF CHEESE – Comte
WHAT IS COMTE? Do you know the remake of that Culture Club song “Comte Chameleon?” No, nor does anyone else, I just made it up (sigh, only 158 more words to write!) Comte had a huge influence on 19th century thought and seduced famous social activists like Karl Marx, Falco and John Stuart Mill. No […]