Thollon ( fr. Thollon ) - French cheese with green mold, semi-boiled, produced in the Savoy in Thollon-les-Memes (Thollon-les-Mémises). [one]
| Tollon | |
|---|---|
| fr Thollon | |
| Country of origin |  France |
| City, region | Savoy |
| Milk | cow |
| Pasteurized | not |
| Texture | solid |
| Ripening time | 3 - 8 weeks |
It is made from raw cow milk. The mode of production is similar to Abondance , but the tollon is firmer and drier. Maturation lasts 3 to 8 weeks. The pulp is firm, yellow color with small holes. Crust dark orange.
Tollon is a type of fat-free (15% fat content in dry matter) of Savoyard cheese ( Rhône-Alpes ). Traditionally, it was not produced for sale, only for home use in local farms. Now there is only one manufacturer in Tollon-le-Memis . Produced 4 tons per year.