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  • Writer's pictureBrad

Fromage de vache

A couple slices of French cow’s milk cheeses. At the top is the semi-soft Tomme Crayeuse from Savoie. The Tomme is definitely the more pungent and earthy of the two. It has a delicious mushroom complexity. Perfect to pair with an earthy red. Speaking of Savoie, a Mondeuse would be great with this.

At the bottom is the more subtle Vendéen Bichonné. This fromage hails from the Vendée department along the coast of western France in the Pays-de-la-Loire region. It is earthy and mushroomy but more subdued than the Tomme. You can pick up notes of toasted nuts and butter. A cider from Brittany is an ideal match with this cheese.

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