Tommette de Yenne
Tommette de Yenne or Tomme de Yenne is not so famous among the cheese lovers. Comes with a grayish yellow or red, bloomy rind and a white interior that goes towards pale yellow on maturity. Made in the Rhône-Alpes region from cow’s milk. is aged for minimum 4 weeks so that a delicious mouth-watering savour is developed. Tommette de Yenne attains complex flavours on further maturation. On the first attempt the cheese shows an instant freshness with a hint of acid at the end. Take one more try it will surprise you by caressing the taste buds with unusual milky flavours. Enjoyed with Rhône-Alpes wines.