https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Fromage_au_marc_de_raisin_cheeseFromage au marc de raisin cheese - Revision history2026-04-28T06:20:09ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Fromage_au_marc_de_raisin_cheese&diff=148160&oldid=prevJuliaBalbilla at 11:30, 21 July 20122012-07-21T11:30:57Z<p></p>
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|description=Also known as Tomme au marc de raisin this is an unpasteurised or pasteurised cows, milk cheese from the Rhone-Alpes region of France<br />
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[[Image:Fromage au marc de raisin cheese.jpg|thumb|300px|right|Fromage au marc de raisin cheese]]<br />
Also known as '''Tomme au marc de raisin''' this is an [[Unpasteurised|unpasteurised]] or [[Pasteurised|pasteurised]] [[Cows|cows]], [[Milk|milk]] [[Cheese|cheese]] from the Rhône-Alpes region of [[France]]. It is pressed, uncooked and is matured for 3-6 months.<br />
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It is manufactured in the same way as traditional [[Tomme de Savoie]], the only difference that the [[Cheese|cheese]] is immersed for a month in a container of [[Marc]] de [[Raisin|raisin]]. The [[Grape|grape]] [[Seeds|seeds]] are deposited on the rind and the Marc permeates the interior. The taste of Marc subsides which has the effect of developing the power of the [[Cheese|cheese]] in the mouth and making the interior more sticky.<br />
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{{CheeseContact}}<br />
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
[[Category:French cheeses]]<br />
[[Category:Rhône-Alpes cheeses]]<br />
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