Tomme des Allobroges

1. History

The Tomme des Allobroges is named after the Allobroges, an ancient Celtic tribe from Gaul in the Alpine region. Created in 1919 at Ferme de Lorette in Thônes, Aravis chain in Haute-Savoie, following a closely guarded family recipe. It fits into the Savoyard tomme tradition, peasant cheeses made from milk left after butter production.

2. Physical characteristics

This is an uncooked pressed paste cheese in cylindrical shape, about 23 cm diameter and 7-8 cm height, weighing 3-4 kg. The rind is natural, thin and slightly downy, gray-beige to brown depending on aging. The paste is supple, dense, ivory-colored with rare small openings.

3. Taste profile

On the palate, Tomme des Allobroges offers aromas of underbrush, alpine herbs, and nuts, with a mild, slightly fruity flavor. It develops more pronounced hazelnut and mushroom notes after extended aging. Its melting texture makes it versatile, eaten raw or melted.

4. Production zone and period

Produced exclusively at Ferme de Lorette in Thônes, Haute-Savoie (department 74), in the French Alps. Made with raw cow's milk from pasture-fed cows, mainly in summer. It is artisanal and farm-made, limited to this historic farm.

5. Certification

Tomme des Allobroges has no AOP, AOC, or IGP certification, remaining an artisanal farm product without official label. Its quality stems from tradition and the unique expertise of Ferme de Lorette. This gives it an authentic and rare character on the market.