The body of this cow’s milk tomme is yellow. It is soft and melts in the mouth. This original recipe is a version of plain Marzac cow’s milk tomme. It has fenugreek seeds incorporated into it. It owes its unique taste to milk from the Montagne Noire mountain range, from the only producer who works using old methods with French Simmental cattle. These tomme cheeses are matured for at least six months.
They are ideal for a raclette dish.