Tomme Crayeuse
June 16, 2009
Country and region of origin: Savoie, France
Milk: Pasteurized Cow’s Milk···
Age: aged over 6 weeks
Rind: natural brushed rind
Creamery: Schmidhauser
Creamery website: Schmidhauser Website
Properties: Creamy, pale paste. When ripe this cheese is spreadable. Surprisingly rich for a single cream, especially one made with pasteurized milk.
Uses: This is such an extravagantly good table cheese it’s hard to imagine other uses for it. But it would melt beautifully. It would be fine with fruit or with crackers – or spread on baguette.
Wine Pairings: A big, spicy red would be nice. Perhaps a Syrah. I can also imagine having this with Champagne or Cava.
Production Notes: First created by Max Schmidhauser in 1995, this was intended as a tomme alternative to the Tommes de Savoie of its region. In this, of course, it is successful. It is richer, creamier and more luxurious than most Tommes de Savoie.
Nutrition Data
Testimonials:
