Tome des Bauges

1. History

The Tome des Bauges is an ancestral cheese from the Bauges massif, documented since the 17th century and even mentioned in 1525 as the profession of 'Thomié'. Traditionally made from partially skimmed milk after butter production, it was a staple food for Savoyard peasants, consumed daily in households. Initially for self-consumption, its commercialization grew in the 20th century, with a trademark registered in 1972 and official AOC recognition in 2000.

2. Physical characteristics

Made from raw cow's milk, whole or slightly skimmed, with uncooked pressed paste, it comes in wheels 35-40 cm in diameter weighing 6-8 kg. Its gray rind is naturally bloomy, developing yellow, red, or white hues during the minimum 5-week aging, with regular turning and brushing. The paste is supple and creamy, typical of Savoyard alpine cheeses.

3. Taste profile

Tome des Bauges offers delicate aromas of hazelnut and cellar, with a balanced, complex flavor that intensifies with aging. Creamy and supple on the palate, it delights with its mildness without excess acidity, perfect for cheese boards. Depending on aging, it develops more pronounced notes while remaining approachable.

4. Production zone and period

Produced exclusively in the Bauges massif, between Savoie and Haute-Savoie, in departments 73 and 74. Its production is tied to local alpine pastures and pastoral traditions, with annual output around 950 tons. The best tasting period runs from May to August, when flavors are optimal.

5. Certification

Labelled AOP since 2002 (AOC in 2000), this designation protects its geographical area, traditional methods, and milk quality from cows suited to the terroir. The specifications require raw milk collected within a limited radius and specific aging. This recognition doubled production in a decade, enhancing its heritage value.