Tour du Mont Blanc (TMB) is not only a haven for hikers worldwide but is also ranked by National Geographic as one of the world's top 20 dream hikes. This 160 km loop around the majestic Mont Blanc offers stunning natural beauty and wilderness at every step. Chamonix, the small town at the trail's starting point, is the perfect base for hikers and an excellent place to explore alpine cheeses.
Chamonix is located in the Savoie region of France, known for its thriving dairy industry, providing high-quality ingredients for local cheese production. The cheeses here, like the Mont Blanc mountains, hold an unshakable status. In this article, we introduce four AOP (Appellation d'Origine Protégée) cheeses from Savoie: Emmental de Savoie, Tome des Bauges, Tomme de Savoie, and Raclette de Savoie. Discover the history and unique characteristics of these delicious cheeses through our article, enhancing your anticipation and appetite for your upcoming TMB hike. By delving into the history and features of these cheeses, we hope to add a touch of expectation and a feast for your taste buds to your TMB adventure.
Emmental de Savoie
History
The history of Emmental de Savoie dates back to the 19th century. Emmental originated in the Emmental region of Switzerland but was further developed and refined in the Savoie region. The unique geography and climate of Savoie give its cheese distinctive flavor characteristics. In the late 19th century, local dairy farmers in Savoie began producing this large, hole-riddled hard cheese, quickly gaining a reputation in the local market.
Production Process
The production of Emmental de Savoie is intricate and complex, typically using fresh cow's milk as the raw material. First, the milk is heated to a certain temperature and rennet is added to coagulate it. Next, the coagulated milk is cut into small pieces, then heated and stirred to release the whey. After this process, the cheese curds are compressed into molds to remove excess whey. The cheese is then soaked in brine to enhance its flavor and preservation. Finally, the cheese is aged under specific temperature and humidity conditions for a period typically ranging from 3 to 12 months. During the aging process, the cheese develops its characteristic holes of varying sizes, a hallmark of Emmental cheese.
Flavor Profile
Emmental de Savoie has a mild nutty and creamy aroma with a smooth texture and distinctive holes of varying sizes.
Serving Suggestions
Emmental de Savoie, with its mild nutty and creamy aroma, has a firm texture but smooth taste, making it versatile in many dishes. It can be sliced and served with bread and fruit for a simple, delicious cold platter. It's also an ideal cheese for sandwiches and burgers, adding rich flavor and texture.
Additionally, Emmental de Savoie is widely used in cooking, particularly in cheese fondues, gratin dishes, and cheese sauces. Whether enjoyed on its own or as part of a recipe, Emmental de Savoie enhances the flavor of any dish.
Tome des Bauges
Tome des Bauges cheese originates from the Bauges Mountains in France's Savoie region, known for cheese-making since the Middle Ages. Handcrafted and passed down through generations, this cheese has become unique to the area. Records date back to the 14th century when monks and farmers made it for sustenance and trade. In 2002, it received AOP certification, ensuring traditional methods and quality.
Production Process
Tome des Bauges is made using traditional methods with raw milk from cows fed on local pastures. First, the milk is heated and rennet is added to coagulate it. After cutting the curds, they are heated and stirred to separate the whey. The cheese curds are then pressed into molds and matured on damp cloths. The aging process lasts at least five weeks in controlled temperature and humidity, during which a natural greyish-white mold forms on the surface, enhancing its unique flavor and texture.
Flavor Profile
Tome des Bauges has a delicate milky aroma and subtle herbal notes, with hints of nuts and mushrooms. It has a semi-hard texture with a natural mold layer on the surface.
Serving Suggestions
Tome des Bauges is perfect as an appetizer or post-meal cheese, paired with bread, jam, and wine. It is also ideal for cheese platters. Additionally, it can be sliced and added to salads or melted in baked dishes for added rich flavor.
Tomme de Savoie
Tomme de Savoie cheese originates from the Savoie region of France, with a history dating back to the Middle Ages. Farmers in this area created this cheese to utilize surplus winter milk. The term "Tomme" in French means "small round cheese," reflecting its shape and traditional production methods. Over the centuries, Tomme de Savoie has become one of the region's iconic cheeses and has gained widespread recognition and popularity throughout France and around the world.
Production Process
Tomme de Savoie is traditionally crafted using raw milk from cows fed on local pasture. The milk is heated and coagulated with rennet. The curd is then cut into small pieces, heated, and stirred to separate the whey. The cheese is molded and pressed, then placed on damp cloths to mature. The aging process, which lasts 1 to 3 months, occurs in a controlled environment with specific temperature and humidity, allowing a natural gray mold to form on the surface, giving the cheese its unique flavor and texture.
Flavor Profile
Tomme de Savoie has a mild milky aroma with hints of herbal notes. It offers a delicate, smooth texture with subtle nutty and earthy flavors. The cheese is semi-hard with a natural gray mold on its surface.
Serving Suggestions
Tomme de Savoie can be sliced and served as an appetizer or dessert cheese, paired with bread, jam, and red wine. It is also an excellent addition to cheese platters. Furthermore, this cheese can be melted in various dishes such as gratins, casseroles, or cheese fondue, enhancing them with its rich flavor.
Raclette de Savoie 萨瓦融奶酪
萨瓦融奶酪起源于法国的萨瓦地区，这种奶酪的历史可以追溯到中世纪。最早，萨瓦地区的牧 民们会将奶酪置于火旁融化，然后刮到面包或土豆上食用。这种传统的食用方式给Raclette奶酪带来了独特的魅力，并且随着时间的推移，逐渐成为法国和瑞士阿尔卑斯地区的经典美食。"Raclette"这个名字来源于法语中的“racler”，意为“刮”，形象地描述了这种奶酪的食用方法。
Raclette de Savoie
Raclette de Savoie originates from the Savoie region of France, with its history tracing back to the Middle Ages. Originally, shepherds in Savoie would melt the cheese by the fire and scrape it onto bread or potatoes for consumption. This traditional way of eating gave Raclette cheese its unique charm, and over time, it has become a classic dish in the French and Swiss Alpine regions. The name "Raclette" comes from the French word "racler," which means "to scrape," vividly describing the method of consuming this cheese.
Flavor Profile
Raclette de Savoie boasts a rich, milky aroma and a nutty fragrance. It has a semi-hard texture with a delicate and smooth mouthfeel. When melted, it becomes very soft, offering a subtle sweetness and a light salty taste, making it ideal for hot dishes.
Serving Suggestions
Traditionally, Raclette de Savoie is used to prepare the classic dish known as Raclette. The cheese is heated until semi-melted and then scraped onto boiled potatoes, pickled vegetables, ham, and bread. Additionally, this cheese can be sliced and paired with fruits, nuts, and bread as an appetizer. It is also suitable for gratin dishes and cheese fondue, adding a rich flavor and texture to the food.
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