Raw cow’s milk. From the aperitif to the end of the meal, it is ideal. It is sweet and very popular with children. Soft and creamy paste.
Suggestion (hot recipe): cut into thin lamella, put on pre-cooked charlottes potatoes with water, garlic, salt, pepper, bacon smoked lamella on top of the dish, in the oven at 200 °C, until you get a nice gilding of your dish. Serve with a green salad and a good bottle of Roussette de Frangy.
Tommette from 800 g to about 1 kg. We manufacture it in La Fruitière in Bogève, all year round. Its unmistakable appearance and taste are the result of a mixture of the two manufacturing techniques of tomme and reblochon de Savoie. Its maturation on a spruce board, lasts from 1 to 2 months. Its crust is ivory color just like its dough.
