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The Thollon
4 T per year
1 producer
The Thollon is a cow’s milk cheese with a shape of stack. It is 40 to 50 cm across, 8 to 12 cm high and 5 to 12 kg weight. The milk is raw, partly skimmed and the cheese contains 15% of fat for its total weight.
History
The Thollon is one of the last low-fat cheeses in Savoie (Rhône-Alpes). Traditionnally, it wasn’t sold but only eaten at home by the farmer’s family. Now, it lasts only one producer, in Thollon-les-Mémises.
Production
The method of production is close of the Abondance, but the Thollon is harder and drier. The maturation needs 3 to 8 months.
Choice and tasting
Eyes : yellow hard pate with little holes. Orange to brown rind.
Touch : sticky rind.
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