Tomme de Montagne d'Auvergne is made from full pasteurized milk, sourced from cows that graze on the herbaceous meadows in the hilly, ancient volcanic cheese heart of France: the Auvergne. The cheese is relatively young (8-10 weeks), yet already creamy and mild in flavor. The rind is naturally matured and is light gray with small yellow spots, an effect of the artisanal ripening process by the affineurs of Hennart. Perfect cheese for a cheese platter, but also as an ingredient for Aligot, the local specialty based on cheese and mashed potatoes.
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