Tomme – named for a prominent summit in the nearby Sierra de Salinas range – is made using fresh raw milk. Tomme is a class of cheese made in many styles throughout the Alps, each style a reflection of the local terroir (sense of place). Our beautiful rind develops after repeated washings in locally handcrafted beer. The result is a suprisinly nuanced cheese – one that is at first subtle, but then gives way to a much deeper complexity. The paste is a semi-firm and the flavor clean, with lactic notes.