The Comtomme cheese is produced directly on the family farm from organic milk and aged for 60 to 90 days on wood boards. It has a copper-coloured washed rind and golden ivory paste, with a fruity aroma of apples and butter while the texture is smooth, melts quickly and is not sticky. This cheese is excellent served on a platter or used in a raclette.The name refers to the town (Compton) where it is produced as well as to the type of cheese: the tomme. CHEESE TYPE: organic thermalized cow milk washed rind, semi soft paste. dominant flavours: fruity. WINE PAIRING: Sweet & fruity strong Cider from Monteregie, Lightly woody Cabernet Merlot from the niagara peninsula. AGED: 2 TO 3 Months
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