Tomme de Montagne

1. History

Tomme de Montagne is an ancestral cheese from the French Alps, rooted in Savoyard peasant traditions dating back to the Middle Ages. Initially made in mountain chalets from whole raw milk left after butter production, it served as essential food for shepherds' families. This terroir cheese perpetuates a know-how passed down through generations, symbolizing the ingenuity of highlanders.

2. Physical characteristics

Tomme de Montagne comes in a cylindrical wheel about 20 cm in diameter and 10 cm high, weighing around 3 kg. It features a bloomy natural rind, typical of its 8-week traditional aging. Its uncooked pressed paste is dense and slightly elastic, offering a melting texture in the mouth.

3. Taste profile

This cheese offers a mild, slightly fruity taste with herbaceous notes characteristic of Savoyard pastures. Flavors evolve to more intense nutty and undergrowth aromas after optimal aging. Its balanced persistence makes it ideal for convivial tasting.

4. Production zone and period

Produced mainly in Savoie, in the Chartreuse region and surrounding Alpine massifs, it draws its flavors from mountain pastures. Made from milk of local cow breeds like Abondance or Montbéliarde, collected during summer grazing. It is crafted year-round, peaking from May to October.

5. Certification

Tomme de Montagne is a raw milk terroir product, often from local fruitières without specific EU certification like IGP. Nearby variants like Tomme des Bauges hold AOP status, highlighting Alpine authenticity. It embodies French mountain cheese quality standards.