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Tomme Brulee
Tomme d'Arles
Venaco

 TOMME D'ARLES
Description:
Born in Montlaux, a small village in the middle of Alpes d’Haute-Provence mountains, the Tomme d'Arles reappears in 1988 thanks to 2 passionate farmers on their province, and this for our biggest happiness. This cheese will be marvellous on your table from the end of winter to autumn with a white Cassis wine.

Texture:
Following to 10 affinage days, you may appreciate its soft pâte in the mouth.
Taste:
Its flavour is slightly sour but gently.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Cassis white
From Milk
Season for indulging
Weight
140 g
Affinage
10 days
Pate (dough)
Uncooked, pressed semi-hard cheese


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