Alpine Tomme -- mysterious neon yellow patina

[jbuczek]

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!