The Comtomme cheese is produced directly on the family farm from organic milk and aged for 60 to 90 days on wood boards. It has a copper-coloured washed rind and golden ivory paste, with a fruity aroma of apples and butter while the texture is smooth, melts quickly and is not sticky. This cheese is excellent served on a platter or used in a raclette.
The name refers to the town (Compton) where it is produced as well as to the type of cheese: the tomme.
Fromagerie La Station de Compton
Organic Thermalized cow milk
Washed rind, semi soft paste
2 to 3 months
2 kg, 4 kg
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