Wednesday, April 27, 2011

Tomme de Crolles

Tomme de Crolles
What you see above is a fermier (farmhouse: i.e. from a herd of cows from one farm) version of the cheese Tomme de Savoie, but made in (and named after) the town of Crolles. While I doubt you'd find this specific cheese in the states, Tomme de Savoie is available online and at your finer cheesemongers. My boss's friends in France apparently sends him wheels of cheese these days, so I lucked into a portion by association... and his desire not to see such a fine cheese dry out before it could be consumed. It's a semi-soft alpine cheese (like Comté, Gruyère, etc) made from semi-skimmed cow's milk... so it's surprisingly low (20 to 40%) in the milk fat arena. Remember that I am still quite the cheese n00b, but nutty, rich, and milky would be how I'd describe the flavors. The creaminess is kind of reminiscent of Brie. As for accompainaments, Tomme de Savoie is allegedly great with charcuterie... though since I have not tried this pairing (yet), I can't really comment... but I found it to go wonderfully with bread, nuts, honey, mustardo, and Belgian beer.