TOMME AUX FLEURS

Under a surface coated with petals and plant fragments, the paste of the tomme aux fleurs is pale, elastic, slightly moist at the centre. Cave maturing preserves the suppleness of the body and lets the lactic notes settle gently, without ever dominating the floral aromatics of the surface. The mouth stays balanced: the sweetness of cow's milk, a measured length, a herbaceous finish.

It is a cheese for the board, served at room temperature, in thin slices, to keep the contrast between the flowered rind and the paste. In the kitchen, the Tomme aux Fleurs melts cleanly on a toasted slice of bread, sits well alongside a salad of fresh herbs, or finds a place in a more open take on raclette. For pairing, a dry, fruity white, a Swiss Chasselas or a Roussette de Savoie, extends the finesse of the milk. To explore among our selection of cow's milk cheeses.