Tomme de Savoie Belle d’Annecy

Tomme de Savoie Belle d’Annecy by Schmidhauser is a traditional semi-firm cheese made from raw cow’s milk, sourced from pasture-grazed herds in Savoie. The Schmidhauser family crafts it using time-honored methods: the milk is gently coagulated, hand-ladled into molds, and pressed to preserve its Alpine essence.

Aged for 3–5 months in Annecy’s humid limestone caves, the cheese develops a dusty-gray rind and a supple interior with flavors of browned butter, wild herbs, and a flinty minerality—a tribute to Savoie’s mountain terroir.

Pair it with a glass of Apremont (Savoie’s crisp, citrusy white) or a light Gamay for contrast. Store in the fridge, wrapped in cheese paper, and consume within a few days.