Simply put, Tome des Bauges is one luscious cheese!
Its flavor is well-balanced, unassuming and full of mushrooms, salt butter, mild yeast and soft grasses and its texture is creamy and smooth. I served it with slices of baguette and juicy pears, which matched the flavors perfectly. It was a tasting that I would happily repeat!
Tome des Bauges is an AOC granted, unpasteurized cow's milk cheese that is produced in the heart of the mountainous Savoie region. To comply with AOC standards, only the milk of the Abondance, Montbéliarde (the breed responsible for my beloved Comté) and/or Tarentaise cows can be used to make this special cheese.
It is often referred to as a "summer cheese" as its flavor is at its peak between the months of April and September, though it can also be enjoyed in the winter, from December to March. My advice - try some Tome des Bauges next month and again in April and compare the two. I doubt you'll be disappointed with either one!
Wines that pair well with this Tome are either a light, white Apremont or a smooth Hermitage.
Some photos showing Tome being produced.
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