This delicious cheese comes from the raw milk of the producers of the Bogève cooperative, which are located less than 5Km from the Fruitière.
It can be enjoyed all year round on a platter or as an aperitif.
Its dough is soft, fragrant and airy like the tommes of the past. We only make it between April and July when the pastures are tender and flowery.
This cheese retains all the flavours of spring and can be enjoyed after maturing for 6 to 24 months.
To be eaten on pasta, as an aperitif and in fondue. Its shape is cylindrical and weighs between 10 and 15 Kg