Tomme de Yenne

1. History

The Tomme de Yenne originates from the medieval period, with the first records of production dating back to 1644 in the Rhône-Alpes region. Traditionally made by Savoyard farmers from skimmed milk left after butter production, it was for family consumption. Since 1962, the Yenne Dairy Cooperative at the foot of the Dent du Chat has continued this artisanal production in Savoie.

2. Physical characteristics

This uncooked pressed curd cheese has a thick cylindrical tomme shape, weighing about 800 g, with a 11 cm diameter and 7 cm thickness. Its crust is thick, gray and white downy, sometimes with holes, while the paste is firm, ivory to pale yellow, with small openings. It contains 28% fat from raw whole cow's milk.

3. Taste profile

The crust emits a strong smell of damp cellar and mushrooms, typical of Savoyard cheeses. The paste delivers a mild, tangy, buttery, and vegetal taste, with lactic, slightly fruity notes and a tangy finish. Aged 4 to 6 weeks in traditional cellars, it becomes creamy, melting, and moist, evoking Savoyard pastures.

4. Production zone and period

The Tomme de Yenne is produced exclusively in the Savoie department, at the foot of the Dent du Chat massif, near Lake Aiguebelette and Lake Bourget, by the Yenne Cooperative, 20 km from Chambéry. This rich foreland terroir gives it a rustic character. The ideal consumption period runs from June to December.

5. Certification

The Tomme de Yenne does not hold AOC, AOP, or IGP status itself, unlike Tomme de Savoie IGP granted in 1996. It is made using traditional artisanal methods by the cooperative. A bio version exists as Tommette de Yenne, certified organic.