| 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. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
140 g |
| Affinage |
 |
10 days |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
