Generic Tomme au cidre

France

Cow’s milk – Uncooked pressed cheese – This other typical cheese from Picardy, made from raw cow’s milk, is distinguished by being aged in a cellar for six weeks. During this period, the cheese is carefully washed with cider every two days. This gives it its brown rind and a soft, creamy texture. The cider tomme is fairly mild, with a flavor that is both tangy and slightly salty. The rind gives it character and adds a light apple aroma. A great cheese-board cheese, it is also ideal for fondues or raclette. This specialty is a reminder of another Picard regional product: cider.