Paccard Tomme de Savoie Fermiere
Paccard Tomme de Savoie Fermière comes out of the French Alps in Savoie, finished in Joseph Paccard's aging cellars in Manigod. Fermière means it's made at a single farm from raw cow's milk, the old way, with the herd, the hay, and the dairy all under one roof.
The rind is the giveaway: rustic, grey-brown, mottled with the kind of natural molds you only get from months in a real cellar. Under it sits a supple ivory paste that breaks cleanly under the knife, never rubbery, never dry. After two to four months of affinage, the flavor lands right in the alpine sweet spot, grassy and milky up front with a savory mushroom pull from the rind, a gentle hazelnut note through the middle, and a clean earthy finish.
This is one of those cheeses that reminds you what a tomme is supposed to taste like before factories started making them in giant blocks. Joseph Paccard is a serious affineur, and you can taste the care in every wheel.
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Paccard Tomme de Savoie Fermiere
Paccard Tomme de Savoie Fermiere
Paccard Tomme de Savoie Fermière comes out of the French Alps in Savoie, finished in Joseph Paccard's aging cellars in Manigod. Fermière means it's made at a single farm from raw cow's milk, the old way, with the herd, the hay, and the dairy all under one roof.
The rind is the giveaway: rustic, grey-brown, mottled with the kind of natural molds you only get from months in a real cellar. Under it sits a supple ivory paste that breaks cleanly under the knife, never rubbery, never dry. After two to four months of affinage, the flavor lands right in the alpine sweet spot, grassy and milky up front with a savory mushroom pull from the rind, a gentle hazelnut note through the middle, and a clean earthy finish.
This is one of those cheeses that reminds you what a tomme is supposed to taste like before factories started making them in giant blocks. Joseph Paccard is a serious affineur, and you can taste the care in every wheel.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Paccard Tomme de Savoie Fermière comes out of the French Alps in Savoie, finished in Joseph Paccard's aging cellars in Manigod. Fermière means it's made at a single farm from raw cow's milk, the old way, with the herd, the hay, and the dairy all under one roof.
The rind is the giveaway: rustic, grey-brown, mottled with the kind of natural molds you only get from months in a real cellar. Under it sits a supple ivory paste that breaks cleanly under the knife, never rubbery, never dry. After two to four months of affinage, the flavor lands right in the alpine sweet spot, grassy and milky up front with a savory mushroom pull from the rind, a gentle hazelnut note through the middle, and a clean earthy finish.
This is one of those cheeses that reminds you what a tomme is supposed to taste like before factories started making them in giant blocks. Joseph Paccard is a serious affineur, and you can taste the care in every wheel.
