Aged four to six months, this classic from the French Alps is reproduced here in the Hudson Valley. The Tomme has a natural, edible rind, which is washed in the early part of its life for the betterment of a combination of yeasts and molds that dominate its surface flora, and guide its nature out of its infancy. The pate is soft through the center and pliant, yielding robust nutty flavors with hints of tropical fruit in the background and upon the finish. A slightly salty note suggests excellent pairings with sweet, wet fruits… like local apples.