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 […]
french
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 – Roquefort
WHAT IS ROQUEFORT? It’s a French sheep’s milk blue cheese named after the Combalou caverns in which they’re aged. Roquefort is a foil wrapped, rindless raw milk cheese. Long ago, blue mold was introduced by throwing a loaf of bread infused with penicillium roqueforti into a cave next to the cheese. TO BUY THIS CHEESE […]
