TOMME AU MARC DE RAISIN,a cheese which unites Italy and France.

Chambery Travel Blog

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Tomme au marc de raisin

                                     In way of extinction,not much produced and then scarce,this pressed,uncooked,unpasteurised, cow's milk cheese is produced both in Italy and France (Savoie mostly) and generally consumed in autumn to the end of winter.With a 40% fat content,this round cheese,20 cm in diameter,5 cm thick weighing less than 2 kg has a beige to straw colored inside not unlike the Tomme de Savoie.Its taste is not very strong,mostly fruity.

                                     It is made ,since ancient times, by soaking a ripened tomme in marc or grappa in Italy ( alcohol from grape skins) in a hermetically locked container for at least one month.The heat caused by the fermentation heats the inside of the container and makes the paste tighten and become viscous.The fermentation then deepens the flavor and adds a degree of pleasant earthiness.

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Tomme au marc de raisin
Tomme au marc de raisin
Tomme au marc de raisin
Tomme au marc de raisin
Chambery
photo by: Cho