The Corsican Tomme
The exquisite aromas of the Corsican maquis
Nothing compares to this delicious Corsican Tomme. A cheese full of character expressing the heady aromas of the wild Corsican mountainous regions, the maquis, the preferred pasturing grounds of the Corsican sheep. The paste is hard and has a grainy aspect, pressed and cooked and left to mature for 6 weeks to allow the full range of flavours to develop.
Profile and character :
cooked pressed hard cheese
The Corsican Tomme keeps perfectly in a cold room. This delicious Tomme adds a variety of flavour to your cheese platter and will whisk you away to the beautiful island of Corsica in just a matter of seconds.
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The fruit of ancestral savoir-faire
It is the doyen of the cheeses of Savoie, a gastronomic emblem of this beautiful region. Peasants originally created the Tomme to use up the skimmed milk left over once the butter had been made. It used to be only found in the high mountain pastures and the Savoyard chalets. During ripening the Tomme is carefully turned and rubbed by hand, a step that gives the superb rustic appearance and flavour. Our Tomme has a pale yellow paste and a distinct rural aroma. It is a cheese that melts in the mouth and offers a marvellous taste of hazelnuts.
Thinly sliced, it melts in the mouth
Soft and full of flavour, it embodies perfectly the culinary traduction of an entire region. The intricate lines sculpted into the crust evoke the pattern of the weaved baskets in which the cheese was once made. As for the sheep, they graze on the lush grass of the Pyrenees to provide a delicately fruity cheese. The maturation period lasts at least 4 months, during which time the cheese ripens and develops its unique flavours. the Petit Basque can be eaten thinly sliced on its own or, following the Basque tradition, with a helping of black cherry jam.