Tomme du Chatelard is a distinctive alpine-style cheese produced byFromagerie Verdannet, a historic family-owned dairy in Haute-Savoie.
Key Facts
Origin: Haute-Savoie, France
Milk: Cow
Rennet Type: Animal rennet
Style: Semi hard
Classification: Artisanal
Shelf Life: 7-10 days, this product is cut to order
Goes well with: Chardonnay
Similar cheeses: Jean Faup Chèvre, Tomme D'Auvergne, Saint-Nectaire, Tomme de Savoie
Details
General Description
Tomme du Chatelard is a distinctive alpine-style cheese produced by Fromagerie Verdannet, a historic family-owned dairy in Haute-Savoie. This cheese fuses two emblematic French styles: the supple, tender paste of Saint-Nectaire, and the rustic, washed rind maturation of Tomme de Savoie. The result is a cheese that is both traditional and innovative, with depth of flavour and alpine character.
Terroir
Produced in the heart of Savoie, Tomme du Chatelard captures the richness of the Alpine terroir. The cows graze in high-altitude pastures rich in wild grasses and herbs, which lend complexity to the milk. Aged in humid cellars, the rind develops la muco—a soft, naturally occurring surface flora—contributing to the unique aroma and flavor of this regional cheese.
Texture & Taste
The paste is smooth, semi-soft, and creamy without being runny. Its flavour profile is nutty, gently fruity, and delicately savoury, with a slight earthiness brought on by the washed rind. This balance of subtle alpine sweetness and umami depth makes Tomme du Chatelard both accessible and satisfying.
Pairings
Wines: White wines from Savoie (Jacquère, Chasselas) or a light Gamay.
Accompaniments: Crusty rye bread, speck or cured ham, roasted hazelnuts.
Serving ideas: Melts well for a tartine or a twist on raclette.
History & Heritage
The cheese is made by Fromagerie Verdannet, also known as Fromagerie de la Tournette, founded in 1904 by Ernest Verdannet. It is the oldest cheesemaking business in Haute-Savoie and has been passed down through five generations. Verdannet is renowned for its commitment to traditional practices and close relationships with local farmers. With a production of over 6,000 tonnes of cheese per year—half of which is Reblochon—they remain a benchmark in the region’s cheese heritage.
A Note on the Name
The word Chatelard comes from the old French chastel, meaning "small castle" or "fortified place." It evokes the mountainous landscape and ancient stone villages of the region. Naming the cheese Tomme du Chatelard is a nod to this alpine heritage, conjuring images of traditional mountain life and the enduring connection between people, land, and cheese.
