Production: Tomme is a raw cow's milk cheese with a pressed (semi-hard) uncooked paste. From the family of soft cheeses, this tomme is aged in a temperate and humid cellar for 2 to 3 months to capture all the aromas and subtleties of the cheese. Taste and flavors: Its rind has a rustic appearance and is beige, brown, and mustard yellow in color. It is rather thin and dry. On the nose, the rind of the cow's tomme offers a scent of damp cellar and mushrooms, while its paste presents a gentle smell of fresh milk. Sought after by lovers of fine and soft cheeses, this farm-made raw cow's milk tomme develops a generous paste with the good taste of the rich grass of the high pastures!