Tommette de Missilier

1. History

The Tommette de Missilier is produced by the Missillier family at Ferme du Vallon in Auvergne-Rhône-Alpes, taken over in 1986 by Christiane and Maurice Missillier from Maurice's father.

This small farm tommette follows the tradition of Savoyard tommes, ancient cheeses made from skimmed milk after butter churning, typical of poor mountainous regions.

It perpetuates family know-how with limited artisanal production, alongside other cheeses like fermier Reblochon and tomme au fenouil.

2. Physical characteristics

It is a small cow's raw milk tommette, weighing about 500 g, with an uncooked pressed paste of ivory color.

Its natural crust is thin and slightly rough, obtained after 8 hours of pressing and 3-5 days of drying.

The curd is stirred at 35°C for good drainage, hand-molded, then aged 4-6 weeks in a cool cellar with turning and salting.

3. Taste profile

The Tommette de Missilier offers a mild, slightly nutty taste with hay and alpine pasture aromas typical of farm tommes.

In the mouth, it is creamy and melting, with smoothness from moderate aging and mountain cow milk.

Its salty, subtly fruity finish makes it versatile for cheese boards or melting.

4. Production zone and period

Produced in Auvergne-Rhône-Alpes, particularly in the Aravis or Savoie region, by the Missillier family at Ferme du Vallon.

Production follows the rhythm of summer pastures and farm milk, typically spring and summer with grazing cows.

Available year-round but optimal after summer aging.

5. Certification

No specific AOC, AOP, or IGP certification for this artisanal farm tommette.

It benefits from Savoyard cheesemaking tradition without protected designation unlike Tomme de Savoie.

Its authenticity relies on family expertise and farm origin.