1.0Fromagerie La Stationhttps://fromagerielastation.com/en/Catherine Durandhttps://fromagerielastation.com/en/author/cdurand/rich600338<blockquote class="wp-embedded-content" data-secret="nV2EF75SsI"><a href="https://fromagerielastation.com/en/cheese-dairy/the-comtomme/">Comtomme</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://fromagerielastation.com/en/cheese-dairy/the-comtomme/embed/#?secret=nV2EF75SsI" width="600" height="338" title="“Comtomme” — Fromagerie La Station" data-secret="nV2EF75SsI" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /*! This file is auto-generated */ !function(c,d){"use strict";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},c.wp.receiveEmbedMessage);else if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(!t);else if(!(t.secret||t.message||t.value));else if(/[^a-zA-Z0-9]/.test(t.secret));else{for(var r,s,a,i=d.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),n=d.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),o=new RegExp("^https?:$","i"),l=0;l<n.length;l++)n[l].style.display="none";for(l=0;l<i.length;l++)if(r=i[l],e.source!==r.contentWindow);else{if(r.removeAttribute("style"),"height"===t.message){if(1e3<(s=parseInt(t.value,10)))s=1e3;else if(~~s<200)s=200;r.height=s}if("link"===t.message)if(s=d.createElement("a"),a=d.createElement("a"),s.href=r.getAttribute("src"),a.href=t.value,!o.test(a.protocol));else if(a.host===s.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener("message",c.wp.receiveEmbedMessage,!1),d.addEventListener("DOMContentLoaded",t,!1),c.addEventListener("load",t,!1);function t(){if(o);else{o=!0;for(var e,t,r,s=-1!==navigator.appVersion.indexOf("MSIE 10"),a=!!navigator.userAgent.match(/Trident.*rv:11\./),i=d.querySelectorAll("iframe.wp-embedded-content"),n=0;n<i.length;n++){if(!(r=(t=i[n]).getAttribute("data-secret")))r=Math.random().toString(36).substr(2,10),t.src+="#?secret="+r,t.setAttribute("data-secret",r);if(s||a)(e=t.cloneNode(!0)).removeAttribute("security"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:"ready",secret:r},"*")}}}}(window,document); </script> https://fromagerielastation.com/wp-content/uploads/2016/08/fromage_compton_1653.jpg500333Comtomme 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...