This cheese from Savoie is brown-grey in colour and small patches of yellow mould develop as the cheese grows. The Tomme Crayeuse has a rather sweet flavor, with citrus accents, and sometimes some earthy notes.
Rhône Alpes Region
Seasons: Spring-Summer-Autumn-Winter
Maturing: minimum 2 months
Composition: Cow’s milk
Type of dough: Uncooked pressed pasta