Tomyère Montagne is made from raw cow’s milk produced in the Alps. The rind is brown to dark brown while the dough, tender with a colour ranging from yellow to creamy yellow, it may also have some holes around on the edge. It certainly competes with its older cousins, the Swiss Gruyere.
Country of origin: France
Region, town: Jura, Pontarlier
Source of milk: Raw Cow’s Milk
Texture: Gruyere type, Semi Hard cheese
Flavour: Buttery and nutty
Aging time: Minimum 4 months
Serving suggestion: Tomyère Montagne (gruyere style) is perfect on a cheese board, in a sandwich, and exceptional in a quiche, or a fondue (add white wine).
Wine Pairing: Pair with a dry white wine, like a Sauvignon Blanc or a Pinot Gris.