Its taste is long and creamy, its paste is supple and slightly open. Region: Corr\u00e8ze<\/p>\n Pasteurized cow’s milk<\/p>\n Uncooked pressed dough<\/p>\n Allergens: Milk<\/p>\n","protected":false},"featured_media":17300,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[643,778,320],"product_tag":[],"class_list":{"0":"post-16137","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-cows-milk","7":"product_cat-fresh-products","8":"product_cat-cheeses-fresh-products","10":"first","11":"instock","12":"taxable","13":"shipping-taxable","14":"product-type-variable"},"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/france-gastronomie.shop\/en\/wp-json\/wp\/v2\/product\/16137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/france-gastronomie.shop\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/france-gastronomie.shop\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/france-gastronomie.shop\/en\/wp-json\/wp\/v2\/comments?post=16137"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/france-gastronomie.shop\/en\/wp-json\/wp\/v2\/media\/17300"}],"wp:attachment":[{"href":"https:\/\/france-gastronomie.shop\/en\/wp-json\/wp\/v2\/media?parent=16137"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/france-gastronomie.shop\/en\/wp-json\/wp\/v2\/product_brand?post=16137"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/france-gastronomie.shop\/en\/wp-json\/wp\/v2\/product_cat?post=16137"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/france-gastronomie.shop\/en\/wp-json\/wp\/v2\/product_tag?post=16137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTo make a good Crusted Tome de Rilhac you need 1 to 2 months of maturing.
\nTome de Rilhac is made only with milk with \u201cmountain milk\u201d certification, meaning that it is collected at an altitude of more than 500 meters.
\nAs with all cheeses, it is important to consume it at room temperature in order to appreciate all its nuances of flavor.<\/strong><\/p>\n