Guy SAVOY
A beautiful balance between salt and acidity. The tomme is not too sour but just what it takes to make the cheese a little sharp. We identify it right away: it's cow. It is a good product to enjoy.
Julien LEFÈBVRE
"It's a subtle cheese, not too pronounced. You can feel the ripening without it being too pronounced. The veined side suggests that the cheese will be strong but not at all. It's a nice surprise. »
Pascal NIBAUDEAU
"We eat this tomme out of greed! Even bitterness is not a defect for this cheese. It goes well with this hard dough tomme. It's very good. »
