Elderflower Tomme
- Producer
- Fromagerie Haxaire
- Country
- France
- Region
- Alsace
- Weight
- 11.5 lbs
- Website
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Firm
- Rennet
- Animal
- Rind
- Natural
- Style
- Alpine-style
- Flavor
- Flavor added to paste
Flecked with flowers, this springy French wheel is everything we want in a flavored cheese: Its delicate elderflower adds just enough complexity and intrigue without overwhelming the rustic tomme’s nuances.
Elderflower Tomme hails from the Alsace region, where Fromagerie Haxaire has aged a variety of local cheeses in its caves since 1929; more recently, the company has branched out into crafting original products of its own. Although best known for its AOP Munster, Haxaire also specializes in tomme styles with creative flavor additions, from Salicornia plants to Mirabelle plum schnapps.
The company’s Elderflower Tomme (also known as La Cigogne), imported to the US by Seattle-based Peterson Cheese, is flavored with the white lacy elderflowers that bloom in the French mountains during late spring each year. It’s made with pasteurized cow’s milk and aged for a minimum of four months, becoming semi-firm.
Tasting Notes
Fudgy, creamy and supple, Elderflower Tomme's paste coasts the mouth, spreading the milky, floral flavors of the cheese. Aromas are sweet and herbal, while the flavor is vegetal with savory notes of cumin, onion, mint, grass, and a slight tang.
Pairings
Pair Elderflower Tomme with an Alsatian white wine or a Champagne. A really good gin's botanicals can also bring out the cheese's floral notes, while serving it alongside a cocktail with St. Germain (also made with elderflower) is a no-brainer.
