Tome Alpage de la Vanoise
The Tome Alpage de la Vanoise is a French cheese from the French Alps. It is made from unpasteurized cow's milk . For a Tomme cheese, it has an unusually high fat content of 45% fat in the dry matter . Only milk from cows that graze on the high pastures of the Vanoise massif is used for its production . The taste of the cheese is mildly aromatic. The natural mold rind of the cheese changes from red to yellow to purple-gray. The cheese, which matures between two and three months, is available from late summer to winter.
literature
- Kazuko Masui, Tomoko Yamada: French cheeses . DK Publishing, New York NY 1996, ISBN 0-7894-1437-6 .