Tomme du Chatelard – Fromagerie Verdannet

Supple, gently nutty and beautifully savoury — a distinctive farmhouse-style tomme from the French Alps.

Tomme du Chatelard is produced by Fromagerie Verdannet in Haute-Savoie. Combining the softness associated with Saint-Nectaire-style cheeses and the rustic character of a Savoie tomme, it offers an inviting balance of mountain-milk sweetness and earthy rind notes.

Origin: Haute-Savoie, France
Milk: Pasteurised cow’s milk
Style: Semi-hard tomme with rustic rind
Texture: Supple, smooth and creamy
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut and refrigerated

A gentle nutty sweetness develops into savoury, slightly earthy flavours. The interior is tender rather than crumbly, with a smooth finish and a more aromatic rind.

Allow around 30 minutes out of the fridge before serving. Slice for a cheeseboard or melt into a warm tartine, over potatoes or in a toasted sandwich.

Savoie whites such as Jacquère or Chasselas bring refreshing acidity. A light Gamay or an unoaked Chardonnay also works well.

Crusty bread, fresh pear, roasted hazelnuts or a restrained savoury chutney.

Tomme d’Auvergne for another rustic French tomme, or a traditional Tomme de Savoie.

Fromagerie Verdannet is a family cheesemaker with deep roots in Haute-Savoie. Its alpine cheeses reflect the region’s tradition of supple, aromatic mountain tommes.

Ingredients: Pasteurised cow’s milk, salt, starter cultures and animal rennet.