TOMMETTE DE LA CROIX LUCAS

Beneath a thin rind, the paste is supple, close to fondant when the cheese reaches maturity. The affinage follows a precise logic: rubbing and washing with salted water for three weeks in the cellar, then regular care until the sixth week, the point at which the Tommette de la Croix Lucas delivers its full potential. The technology recalls that of Reblochon, but the result takes another path, with a character of its own, shaped by the raw milk and the various forms of care it receives. On the board, it is served as is, at the end of a meal, with a lightly toasted country bread. In the kitchen, it works in a potato gratin, on a tartine warmed in the oven, or in a tepid salad. A dry white from Savoie or a light Loire red extends its hazelnut notes without covering them. Find it in our selection of cow milk cheeses.