The Comtomme is made from organic milk ripened between 60 to 90 days on wood board. Its washed rind is copper and its paste is golden ivory. This cheese makes us discover a mixture of butter and crab apple aromas. Its texture is melty and supple, perfect for a delicious cheese raclette. The Comtomme is also great on cheese platter.
Its name comes from the mix of two words, the name of the village Compton and the kind of cheese it represents a tomme.
Finalist in Washed-rind Cheese