Tommyère de Montagne is a traditional mountain cheese crafted in the heart of the Jura Massif, using the same method of production as Comté, but in a more modest 10 kg format. Made with raw, full-fat cow’s milk, this cheese is a true expression of alpine terroir and the meticulous craftsmanship of the Badoz family, whose cheesemaking roots trace back to 1925.
Key Facts
Origin: Franche-Comté region, France
Milk: Cow (Raw milk)
Rennet Type: Animal rennet
Style: Alpine-style, cooked curd
Classification:Artisan
Shelf Life: 7-10 days, this product is cut to order
Similar cheeses: Beaufort, Gruyere Vieux, Comte, Gstaad
Details
A Heritage of Excellence
Produced by the esteemed Fromagerie Badoz, a multi-generational family business based in the Doubs, Tommyère de Montagne reflects a nearly century-old tradition of Jura cheesemaking. With deep ties to the region’s fruitières and a legacy that includes the revival of Mont d’Or and the transformation of a railway tunnel into an aging cellar, the Badoz family has long embraced innovation while respecting tradition.
The Tommyère, like Comté, is made using raw milk from cows grazing on the high mountain pastures of the Jura. The milk is collected daily and transformed into wheels using traditional methods, including cooking and pressing the curd—a process that concentrates both flavor and texture.
Flavor and Texture
Texture: Dense and finely grained, with a firm yet creamy mouthfeel. As it matures, the paste develops a smooth, slightly crystalline texture while remaining supple.
Flavor: Tommyère opens with notes of cultured butter, warm hay, and roasted hazelnuts, followed by a gentle fruitiness and a whisper of savory broth near the rind. Its long aging brings a balanced complexity, without overpowering intensity.
Though more compact than Comté, the Tommyère offers a similarly structured and satisfying profile—alpine, elegant, and full of character.
Pairing Suggestions
Food: Ideal with fresh baguette, toasted walnuts, or charcuterie. Also excellent grated over vegetables, melted into fondues, or sliced in sandwiches.
Wine: Pair with a Savagnin or Chardonnay from the Jura, or a light red like Pinot Noir. For a bolder match, try with an oxidative Vin Jaune.
To resume:
Tommyère de Montagne is a versatile alpine cheese—refined but not overpowering, rustic yet polished. For those who find Emmental too mild or Comté too assertive, Tommyère offers the perfect middle ground, delivering the best of both styles with authentic Jura character.
Crafted with care by one of the region’s most respected families, it’s a cheese that brings balance, heritage, and everyday elegance to your board.
Dietary
Ingredients: Raw cow's milk, salt, cultures, animal rennet.
