View source for Fromage au marc de raisin cheese

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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
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[[Image:Fromage au marc de raisin cheese.jpg|thumb|300px|right|Fromage au marc de raisin cheese]]
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.

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.

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:French cheeses]]
[[Category:Rhône-Alpes cheeses]]

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