[Pigging by Wilfrid: February 22, 2016]
This is worth a look; a hearty, creamy cows milk tomme from Murray's. It's from Piedmont, and the rind is a thing of beauty.
You might think, when you see it on display (or from photos online) that the paste is quite firm, leading you to expect the usual sour-sweet and tangy tommes experience.
But at room temperature it positively flows, and starts acting like a cows milk triple cream. Okay, maybe not quite that creamy, but certainly a step in that direction when it comes to texture.
Milder than I expected then, with the earthiness coming from the rind, but a very pleasant spreading cheese. I've been absorbing it with a light, fruity Spanish red, but you could eat it with cold beer too.
Comments