Tomme de Céroné This cheese is produced in the Alps, close to the Italian border. The pâte has small holes spread all over, and is moist, soft and pleasantly sticky in the mouth. The taste of sweetness may be due to the alpine flowers on which the cows graze. The cheese has the appearance of a typical alpine tomme, with shades of grey, brown, red and white mould. It is usually made in September, just before the cows came down from the mountains at the end of the Summer, making it one of the last alpage cheeses of the season.

Region : Rhône-Alpes Seasons :          4000 Grams Minimum 6 weeks For US delivery maturing extended over 60 days Uncooked, pressed semi-hard cheese Cow Milk How to cut your cheeses.