The tome is made from pasteurized cow's milk, which is obtained from an acid rennet curd and, after salting, is inoculated with Penicillium roqueforti. At this point, the cheese is covered with a dried mixture of aromatic herbs such as thyme, rosemary, sage, and wild mint. The aromas penetrate the mass, which becomes creamy in a centripetal manner due to fermentation caused by the mold.
Shipping costs £40.63, free over £252.30
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The tome is made from pasteurized cow's milk, which is obtained from an acid rennet curd and, after salting, is inoculated with Penicillium roqueforti. At this point, the cheese is covered with a dried mixture of aromatic herbs such as thyme, rosemary, sage, and wild mint. The aromas penetrate the mass, which becomes creamy in a centripetal manner due to fermentation caused by the mold.
