Traditional hard cheese from Haute-Savoie (Rhone-Alpes region), which is hand-made only from raw cow milk of the Abondance cow
The term Tomme is also a variant name and is attached to the name of the village in which the cheese is produced
Golden yellow, elastic interior with few holes and firm, gray natural rind with noble mold spots
Fat content: 45 % fat, dry weight
Taste: mild-spicy, nutty, strong smell
