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We have carefully selected two farms to produce our Tomme fermière Xavier David: Clavel and Hudry are family-run businesses which both mainly produce Tommes according to artisan methods handed down through the generations.
The milk used comes from cows which spend all summer enjoying the lush grasses of the high Alpine pastures and in winter are fed hay. This produces an outstanding, high quality milk ideal for the production of exquisite cheeses. After ripening for 4 weeks at the Paccard dairy the Tomme Xavier David emerges with a thin yet rustic rind.
Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving. Recommended to serve the cheese on toast or in garnish for all your salads, can also be accompanied with jam and truffle honey.
: The signature loaf is made of 4 ingredients: sourdough, stoneground wheat flour, water and sea salt from Guérande. It is a round loaf with a thick, golden crust as...