Don't let the name fool you. Though it translates from German into ''wine cheese'', this unusual tomme is actually from the northern Alto-Adige region of Italy. Local Lagrein wine with added herbs and garlic and pepper are used to soak the cheese for 5 days. This flavor penetrates the pasteurized cow's milk and the result 6 weeks later is an irregular, finely holed cheese with a creamy smooth paste that is reminiscent of the French Gaperon.

4.0

5 ratings

Sean

2 months ago

Vicious Extras

9 months ago

Catherine

a year ago

Really good cheese, fairly mellow. Bit tangy. Would pair better with a crisp, oaky white wine, like a California Chardonnay.

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