Tomme Crayeuse is a French cheese originating from the region of Savoie. The cheese is made from pasteurized or raw cow's milk, and it's left to age in caves from 2 to 4 months before consumption. At first, it's aged in warm and moist caves that give the cheese its thick and creamy exterior, and it's then moved to a cooler cave that gives the cheese a dense, semi-soft, and chalky (crayeuse) interior that hides underneath its mottled natural rind. The flavours are complex – mushroomy, earthy, buttery, and lactic, with citrusy and lemony notes. Tomme Crayeuse was developed by Max Schmidhauser in 1997. It's recommended to pair the cheese with a smooth red such as Pinot Noir.
