Tomme de Grosse-Île from the Fromagerie de l'Île-aux-Grues is a raw milk, semi-soft cheese with a brushed ring. It’s made from the milk of Brown Swiss cows raised on marsh hay, as was done long ago. This may explain its woodsy flavour, part acidic, part fruity. It can be replaced in this recipe with any easily grated sharp cheese such as aged cheddar, or Gré des champs.
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.
