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Tomme de Savoie au lait cru IGP 1 2 ±750g gingembre pulpe The salt used is “medium coarse” raclette fumée The salt used is “medium coarse” Monin Salted Caramel sauce is ideal for topping crepes ► Mild yet distinct flavorIts supple paste develops a delicate lactic profile this Tomme is aged for at least 35 days in Savoie or Haute Savoie
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