Tomme brossée à la bière

1. History

Tomme brossée à la bière is an artisanal variant of Tomme de Savoie, originating from the 16th century in the Savoyard Alps. Drawing from alpine cheesemaking traditions, it is innovated by affineurs who brush its rind with local beer for unique flavors. This modern practice builds on the heritage of washed-rind cheeses adapted to craft beers like Baujue from the Bauges.

2. Physical characteristics

Made from raw cow's milk, it features an uncooked pressed paste that is creamy and pale yellow. The rind is brown, slightly grainy, achieved through repeated brushing with beer and morge solution. Aged for at least 2 months in a 12°C cave with 85-95% humidity, it develops a soft, supple texture.

3. Taste profile

The nose offers earthy notes, while the taste reveals a light hoppy character and persistence influenced subtly by beer. Longer aging enhances tenderness and intensifies flavors without overpowering. It pairs ideally with Savoyard beer or a red wine like Jongieux.

4. Production zone and period

Produced in Savoie, especially the Bauges massif, this artisanal cheese draws flavors from local brews. Production follows the alpine pasture rhythm, with extended aging favored by mountain climate. Available year-round, but best after winter maturation.

5. Certification

Not specifically AOP or IGP certified, it draws from Tomme de Savoie IGP without the label. Artisanal production emphasizes raw milk and local bio beers. Some versions, like farm partners, have won awards such as gold at the 2023 Lyon competition.