Tomme de Racine is an seasonal semi-soft cheese with a washed rind. Specifically for this unique craft, the owner of a nearby farm fed his cows dry hay. This tomme is therefore the result of a happy collaboration of producers from the village of Racine. It was only natural to name it in honor of the terroir of this region.
Serve it as a raclette or on a cheese platter for unprecedented holiday gatherings!
Offered sporadically: The production of Tomme de Racine is ephemeral since the cows were exceptionally fed dry hay for this production.
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CheesemakerFromagerie Nouvelle France
Eastern Townships -
TypeUnpasteurized cow milk
Washed rind, semi-soft paste -
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Age60 to 90 days
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Size2.8 kg
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NotesButtery, caramel, fruity
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Fat
30 100 -
Moisture
43 100
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Wine pairing
Other Cheeses from this cheesemaker
Tomme de Racine
UNPASTEURIZED COW'S MILK, BACTERIAL CULTURE, RENNET, SALT.
| m.g. | 30 % |
| moisture | 43 % |
Nutrition Facts
Per (30g) serving size
| Calories | *% Daily Value |
|---|---|
| Fat g | |
| Saturated g Trans g |
% |
| Carbohydrate g | % |
| Fibre g Sugars g |
% |
| Protein g | |
| Cholesterol mg | |
| Sodium mg | % |
| Calcium | % |
| Iron | % |
* 5% ou moins c'est peu, 15% ou plus c'est beaucoup
Other cheeses
Cheese is primarily categorized by the type of milk it is made from : cow, goat, sheep or buffalo's milk, or a mix of them.
