Author Topic: Alpine Tomme -- mysterious neon yellow patina  (Read 1070 times)

Offline jbuczek

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Re: Alpine Tomme -- mysterious neon yellow patina
« Reply #15 on: October 11, 2013, 12:07:09 AM »
So, the Tomme was...ripe. It had a funk, a moldy taste. Good news is that it is wonderful melted. I have been putting it on bread and broiling and I will definitely do a traditional fondue with a good amount and use it in place of Appenzeller in the gruyere/emmantaler mix. Not all is lost!


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