Rustic alpine tomme from a single farm, properly aged
Raw cow's milk Tomme de Savoie from the French Alps, aged by Joseph Paccard. Supple paste, mushroomy natural rind, grassy alpine flavor. Order online.
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Paccard Tomme de Savoie Fermière comes out of the French Alps in Savoie, finished in Joseph Paccard's aging cellars in Manigod. Fermière means it's made at a single farm from raw cow's milk, the old way, with the herd, the hay, and the dairy all under one roof.
The rind is the giveaway: rustic, grey-brown, mottled with the kind of natural molds you only get from months in a real cellar. Under it sits a supple ivory paste that breaks cleanly under the knife, never rubbery, never dry. After two to four months of affinage, the flavor lands right in the alpine sweet spot, grassy and milky up front with a savory mushroom pull from the rind, a gentle hazelnut note through the middle, and a clean earthy finish.
This is one of those cheeses that reminds you what a tomme is supposed to taste like before factories started making them in giant blocks. Joseph Paccard is a serious affineur, and you can taste the care in every wheel.
Semi-hard but supple, with a pliant ivory paste that gives gently under the knife and breaks cleanly rather than crumbling.
Mid-weight alpine character: grassy and milky up front, with a savory mushroom pull from the rind that keeps building.
Settles into a clean, earthy finish that holds for a moment, with a faint forest-floor note from the natural rind.
Fresh-cream sweetness sits underneath the savory notes, a reminder that this is raw alpine milk from a single farm.
Gentle hazelnut and toasted-grain notes through the middle of the paste, tied to the months of affinage rather than long aging.
The grey natural rind carries real cellar character, mushroomy and a touch root-vegetable, that bleeds into the paste edge.
No real heat or piquancy, just a soft savory warmth on the finish.
Natural rind
The rustic grey-brown natural rind is edible if you like it, and it carries the cheese's most pronounced flavors: damp cellar, mushroom, and a whisper of wild herbs from the alpage.
Tomme de Savoie stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Alpine whites and light reds from the same valleys mirror the cheese's grassy, mountain-milk character, and a dry cider cuts the supple paste without overwhelming the rind's earthiness.
The semi-hard paste loves the snap of cornichons and the bitterness of walnut bread, while a drizzle of acacia honey pulls out the milky sweetness underneath the rind's mushroom notes.
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“Multi-generational Savoyard affineurs who don't make cheese but finish it — sourcing young wheels from Alpine fermier and laitier producers and aging them in family stone caves to a defined peak.”
Hand-turned cave aging of raw-milk Alpine tommes on wooden boards until the natural rind blooms and the paste reaches supple, nutty ripeness at two to four months.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
