MilkCow
TextureSemi-hard
RegionMid-altitude alpine slopes
Aging2–6 months
What to look for
A dry, dusty gray rind and an elastic paste. A greasy rind means it was wrapped too soon.
← Semi-hardSemi-hard
Mountain tomme
The everyday wheel of a mountain make: pressed, brined and turned, eaten young by the people who made it.
More Semi-hard styles
Farmhouse cloth-bound
Bound in cloth and larded, so the rind breathes and the paste dries slowly. Ages into something brothy rather than…
Goat tomme
A pressed goat wheel, which is rarer than it should be: most goat milk goes to fresh formats because it…
Brined sheep wheel
Held in brine through its aging rather than salted dry, which keeps the paste close and the flavor direct.