Tomme Des Alpes
Tomme des Alpes — a semi-soft cow's milk cheese from the Savoie region of the French Alps. Tomme is one of the oldest categories of French mountain cheese, made for centuries by small dairies and farms across the Alpine valleys as a way of using the milk left over after the cream was skimmed for butter. The result is a cheese that is lighter in fat than most French cheeses — typically around 20–40% fat in dry matter — but carries a depth of earthy, rustic flavour that richer cheeses often lack.
The rind is natural, grey-brown, thick and slightly mouldy in appearance — this is the sign of a properly aged tomme and is part of the character. Beneath it, the paste is pale yellow, supple and semi-firm with a slight springiness and occasional small eyes. The flavour is earthy and grassy with a gentle nuttiness, a mild tanginess and a savoury, mushroomy quality that comes through as the cheese opens up at room temperature. It is not a strong cheese and it is not trying to be — it is quiet, rustic and approachable, the kind of cheese that works on any board and pairs with almost anything without dominating.
Tomme des Alpes melts well, which makes it useful in the kitchen beyond the cheese board. It works in gratins, on toast, in tarts and as part of a fondue blend where you want body without overpowering sharpness.
Origin: Savoie, French Alps
Ingredients: Pasteurised cow's milk, salt, rennet.
Storage: Wrap in wax paper or cling film and refrigerate. The thick natural rind protects the paste — the cheese keeps well for two to three weeks once cut. Bring to room temperature before eating.
Allergens: Milk.
Tomme des Alpes — a semi-soft cow's milk cheese from the Savoie region of the French Alps. Tomme is one of the oldest categories of French mountain cheese, made for centuries by small dairies and farms across the Alpine valleys as a way of using the milk left over after the cream was skimmed for butter. The result is a cheese that is lighter in fat than most French cheeses — typically around 20–40% fat in dry matter — but carries a depth of earthy, rustic flavour that richer cheeses often lack.
The rind is natural, grey-brown, thick and slightly mouldy in appearance — this is the sign of a properly aged tomme and is part of the character. Beneath it, the paste is pale yellow, supple and semi-firm with a slight springiness and occasional small eyes. The flavour is earthy and grassy with a gentle nuttiness, a mild tanginess and a savoury, mushroomy quality that comes through as the cheese opens up at room temperature. It is not a strong cheese and it is not trying to be — it is quiet, rustic and approachable, the kind of cheese that works on any board and pairs with almost anything without dominating.
Tomme des Alpes melts well, which makes it useful in the kitchen beyond the cheese board. It works in gratins, on toast, in tarts and as part of a fondue blend where you want body without overpowering sharpness.
Origin: Savoie, French Alps
Ingredients: Pasteurised cow's milk, salt, rennet.
Storage: Wrap in wax paper or cling film and refrigerate. The thick natural rind protects the paste — the cheese keeps well for two to three weeks once cut. Bring to room temperature before eating.
Allergens: Milk.
Original: $12.18
-70%$12.18
$3.65Description
Tomme des Alpes — a semi-soft cow's milk cheese from the Savoie region of the French Alps. Tomme is one of the oldest categories of French mountain cheese, made for centuries by small dairies and farms across the Alpine valleys as a way of using the milk left over after the cream was skimmed for butter. The result is a cheese that is lighter in fat than most French cheeses — typically around 20–40% fat in dry matter — but carries a depth of earthy, rustic flavour that richer cheeses often lack.
The rind is natural, grey-brown, thick and slightly mouldy in appearance — this is the sign of a properly aged tomme and is part of the character. Beneath it, the paste is pale yellow, supple and semi-firm with a slight springiness and occasional small eyes. The flavour is earthy and grassy with a gentle nuttiness, a mild tanginess and a savoury, mushroomy quality that comes through as the cheese opens up at room temperature. It is not a strong cheese and it is not trying to be — it is quiet, rustic and approachable, the kind of cheese that works on any board and pairs with almost anything without dominating.
Tomme des Alpes melts well, which makes it useful in the kitchen beyond the cheese board. It works in gratins, on toast, in tarts and as part of a fondue blend where you want body without overpowering sharpness.
Origin: Savoie, French Alps
Ingredients: Pasteurised cow's milk, salt, rennet.
Storage: Wrap in wax paper or cling film and refrigerate. The thick natural rind protects the paste — the cheese keeps well for two to three weeks once cut. Bring to room temperature before eating.
Allergens: Milk.
