Tomettes des Alpes

In accordance with its traditional manufacturing process, the cheese matures in the dairy's basement and, after a few days of pre-ripening in the little cellars on the farms, the Tommes are placed in the ripening cellars of the Thônes cooperative. It is here that the maturity of the cheese begins, during which it is regularly brushed and twisted.

Ingredients:

Semi-soft cheese from pasteurised cow's milk