Tomme crayeuse fermière

1. History

The Tomme crayeuse fermière is part of the long Savoyard cheesemaking tradition, though its exact origin is not precisely dated. Commercialized from 1995 by Schmidhauser in Haute-Savoie, it is artisanal farm-produced around Annecy. It derives from traditional tommes, adapted to highlight local cow's milk with specific aging.

2. Physical characteristics

This cheese has a cylindrical shape of 1.5 to 2 kg, 20-22 cm diameter, and 6-8 cm thickness. Its natural rind is velvety gray-brown, speckled with white, gray, and yellow molds. The paste contrasts: yellow, shiny, and supple under the rind, white, crumbly, and chalky at the core after at least 2 months aging.

3. Taste profile

The rind has a cellar and damp earth aroma, while the paste offers lactic, fresh, tangy notes like citrus. The chalky core is acidic and crumbly, contrasting with the creamy, mild, mushroom-flavored under-rind part. Frank and tangy taste overall, perfect with fresh bread, nuts, and white wine.

4. Production zone and period

Produced in Haute-Savoie, mainly around Annecy and Savoyard alpine massifs like Bauges and Chablais. The farm version is artisanal, using raw cow's milk from alpine pastures. Best in summer due to milk flavored by mountain herbs.

5. Certification

No specific AOC, AOP, or IGP certification for Tomme crayeuse fermière. It remains a traditional farm product without official label, highlighting local expertise. Available in raw or pasteurized milk, raw recommended for connoisseurs.