The Tomme de Yenne is one of the most underrated cheeses from the haute-savoie competing with names like Reblochon and tomme de Savoie. Made from whole raw milk from free grazing cows, its straw coloured paste is slightly firm, rich and creamy and has a slight bounce to it but it absolutely melts in the mouth. This small Tomme is covered by a bloomy greyish rind and aged for 4 to 6 weeks before being sold.
Flavour: The Tomme de Yenne has a pleasant buttery flavour rounded out by a slight earthiness from the rind and hints of Acidity. Pleasantly salty, melty and decadent
Ways to enjoy: Best enjoyed at room temperature. It shines unaltered or unaccompanied. Put a slice of Tomme de Yenne on a piece of fresh country bread with some jambon de paris for a great lunch. It pairs well with a regional wine from the Rhones-Alpes area.
