Artisan cheese of the month Tome des Bauges, plus regional speciality brandade
This artisan AOP cheese is made in Savoie and Haute-Savoie from raw cow’s milk
Tome des Bauges is an AOP cheese that has been produced since the 18th Century. It is made with raw milk from local Abondance, Tarine and Montbéliarde cows that graze in the Massif des Bauges which straddles the border between Savoie and Haute-Savoie.
Each cheese has a diameter of nearly 20cm and a height of between 3 and 5cm, weighing over a kilo, with a maturation period of at least five weeks. The creamy interior ranges in colour from ivory to a light yellow, covered by a greyish rind.
Tome des Bauges pairs perfectly with crisp white wines from Savoie to balance its richness, or with fruity reds, such as a light Pinot Noir.
Local speciality: Brandade
This popular salt cod, mashed potato and olive oil dish is not simply a winter warmer – it can also be enjoyed during the cooler seasons. Nîmes is home to the famed Nîmes Brandade de Morue, served with garlic toasts and a green salad.
Home cooks sprinkle their saved-up baguette crumbs on top and grill them to a crispy finish.
