1 question
Hello, I find that the crust of Tomme de Genève has changed. It used to be thin and easy to eat, but now it's thicker and drier, sticking to the tongue.
The recipe has not been modified - Tasting results have shown crust variations on certain batches, which may explain this complaint. However, this is being closely monitored by quality and production, and the necessary measures have been put in place. - The latest tasting notes are in line, so the problem can be considered resolved.
- It is important to be aware that cheese is made from milk whose composition changes over the year. The art of our master cheesemakers and quality monitoring allow us to minimize the impact on our cheeses, nevertheless variations over the year may occur. Dein M-Infoline Team
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