Tome des Bauges is an ancient cheese made by farmers between Savoie and Haute Savoie, one of the few tommes (’cheese from the high pastures’) to be spelled with only one M (as per the local dialect). It only began to be commercialized in the 20th century, and has been AOP since 2007.
Made from raw milk, Tome des Bauges is mainly a table cheese with an ivory paste and dark woodsy rind. There are a number of recipes that use it, including La Matouille, a whole tome des Bauges baked with garlic cloves, white wine and black pepper.
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