Tomme D’Auvergne

Origin: Auvergne region, France 

Milk: Cow

Rennet Type: Animal rennet

Style: Semi-hard

Classification: Artisan

Shelf Life: 7-10 days, this product is cut to order 

Goes well with: Pinot Noir, dry Rosé, full-bodied Chardonnay

Similar cheeses: Fumaison, Tomme de savoie

Made by the Laiterie de Vichy in Creuzier-le-Vieux, in the Loire department, this semi-soft cheese is produced using the same traditional methods as the iconic Tomme de Savoie. The only difference: it’s made in Auvergne, in the ancient land of volcanoes, where lush grasslands and mineral-rich soils shape a cheese with deep, pastoral character.

Heritage and Region

Produced in the Pays du Refois, an area steeped in rural cheesemaking traditions, this tomme reflects the terroir of central France. The cows graze on meadows nourished by centuries of volcanic activity, giving a rich, floral quality to the milk. The cheese is pressed and lightly salted before being aged in cool cellars for several weeks, just like its Savoie counterpart.

Flavour and Texture

• Texture: Supple and semi-soft with a natural elasticity, the paste is pale ivory, dotted with small holes. It slices cleanly and melts beautifully.
• Flavour: Mellow, milky, and buttery, with gentle acidity. Notes of fresh hay, raw cream, and subtle nuttiness develop as the cheese matures, always with a clean and approachable profile.
• Aroma: Earthy, lactic, and slightly mushroomy, with the cellar notes typical of natural-rind cheeses.

Appearance

The natural rind is rustic and mottled, often covered with fine grey and white blooms. The interior is creamy and uniform, with a texture that softens at room temperature.

Pairing Suggestions

• Wine: A light red like Gamay or Côtes du Forez; or a crisp dry white from Saint-Pourçain or Côtes d’Auvergne.
• Food: Excellent on a cheeseboard with saucisson and rustic bread. Also perfect melted in a tartiflette-style dish or diced into a salad with warm potatoes.
• Occasions: A versatile everyday cheese, easy to love and share.

A Slice of Auvergne

This Tomme is more than just a regional variant — it’s the expression of a different landscape. Rooted in the volcanic soils of the Massif Central, it brings a softness, generosity, and earthy authenticity that makes it both comforting and distinctly French.

Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet.