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French cheese Tomme Fumée au bois de hêtre
In the smokehouse of the Benestroff cheese factory, the rounded smoke released by the beech wood is released by simple rubbing. Then, it penetrates the heart of tommes via their finely marbled paste, that is to say pierced with small holes that appear in the molding. At the same time, the smoke brings its golden color to the thin and firm crust at the same time. The latter resists slightly under the tooth before releasing subtle smoky aromas and delicate buttered notes!
To accompany the Smoked Tomme, we recommend a red wine with character. To consume with moderation.