Tomme de Montagne Dent du Chat

1. History

The Tomme de Montagne Dent du Chat is produced by the Yenne Dairy Cooperative, established in 1962 at the foot of Dent du Chat in Savoy, between Lake Aiguebelette and Lake Bourget. It collects milk from producers in the massifs of Chat, Charve, Épine chain, and Lake Aiguebelette. The cheese has won awards multiple times at the Concours Général Agricole, highlighting its artisanal excellence.

2. Physical characteristics

It is a tomme weighing about 7 kg, with convex edges, featuring a downy gray and white crust or gray/orange depending on aging. The paste is supple, creamy, dotted with round cherry-sized bubbles, from light to bright yellow. It has 25-28% fat content and a melting texture in the mouth.

3. Taste profile

Balanced flavor with pleasant aromas of fresh milk, meadows, fresh grass, and hazelnut; fruity, mild, and delicate. The taste is persistent, fragrant on the nose, with a creamy texture. Ideal on a cheese board or melted in raclette or quiche.

4. Production zone and period

Produced in Yenne, Savoy (73), Auvergne-Rhône-Alpes region, using cow's milk from mountain areas. Standard aging is 5-6 months, up to 10-12 months for pasture wheels from April to October. The high-altitude forage gives it unique aromas.

5. Certification

Mountain cheese made from raw cow's milk, with no AOC, AOP, or IGP certification mentioned. Artisanal production by the cooperative, recognized through medals at the Concours Général Agricole. Complies with raw milk cheese standards.