Tommette Sauvain

Tommette Sauvain, a raw cow's milk cheese with a washed rind, is made following a process akin to that of Reblochon. After a weekly immersion in saltwater for three weeks, the cheese is allowed to mature for an additional six weeks. This results in a firm but forgiving rind and a glossy, velvety paste that imparts a silky sensation in the mouth. In terms of flavour, anticipate delightful notes of sweet milk, fresh butter, and a subtle, nutty finish.