Two-stage aging process enhances flavor complexity and texture
Natural chalky rind offers edible, authentic alpine character
Creamy, buttery paste with a clean lactic tartness for balanced taste
Firmer, slightly chalky core provides contrast to the soft exterior
Developed by affineur Max Schmidhauser for a modern twist on a classic recipe
Summarized by Shop
Tomme Crayeuse is a semi-soft cow's milk cheese from Savoie, in the French Alps, developed in 1995 by affineur Max Schmidhauser as a modern take on the old Tomme de Savoie recipe. What makes it special is the two-stage aging: a stint in a cool, damp cellar to build the chalky natural rind, then a move to a warmer cave so the paste softens