TOMME IN THE CIDER, TOMME IN THE HAY
Tommes are curds based hard cheese, semi-pressed which make a natural maturing in cellar before being sorted.

The Tomme cheese in the hay is refined from 1 to 6 months in a nest of hay which brings it protection and flavours. Its original taste of hay and walnut is unique.

The Tomme cheese in the cider is regularly washed with some cider, which gives it its color and maintains it fresh and smooth.

GAEC de la Chapelle Saint Jean
2 rue Alexis Maillet
60380 GREMEVILLERS
Tél : 03 44 82 41 47
www.fromagespicards.fr