Smoked Creamy Tomme de Yenne - Savoie, cow's milk

“Cheese is the poetry of milk, an ode to happiness made of textures and flavours.”

Smoked creamy Tomme de Yenne is an invitation to Savoie: it takes the melting softness of Tomme de Yenne and wraps it in a veil of smoke. A soft, buttery paste with notes of mushroom and hazelnut, which the smoking extends with a woody depth, without ever overpowering the palate. The same Savoyard soul, with a little more character.

The paste: creamy, melting, generous

The paste is made with cow's milk: supple under the knife, melting in the mouth. It releases buttery and vegetal aromas, a light lactic acidity, hints of forest floor and mild hazelnut — the signature of Savoie.

Maturation gives the paste the time it needs to round out and for the flavours to settle.

The smoking: a woody veil over a creamy base

Smoking gives the rind a warm, appetising golden to amber colour, and an extra aromatic layer: woody, lightly smoky notes that intertwine with the milky sweetness of the paste. Not an aggressive smoking: a whisper, a scent of forest that awakens the taste buds without rushing them.

It comes from Savoie, home of the Dent du Chat — the massif that gives our shop its name.

Flavour profile

• Nose: forest floor, mushroom, light woody smoke
• Palate: creamy, melting, buttery, vegetal, mild hazelnut
• Finish: slightly tangy, with a lingering, elegant veil of smoke

Pairings and serving suggestions

In the kitchen:

• Melted over steamed potatoes — an original, fragrant raclette
• Grilled on a slice of toasted country bread

On an aperitif board:

• With Savoie cured ham and fresh walnuts
• A few dried figs or some black cherry jam, for a sweet-smoky contrast

To drink:

• A Savoie white: a lively, mineral Apremont, or a floral Chignin
• A Chignin-Bergeron for a richer, rounder pairing
• A light, mildly bitter blonde beer, for a relaxed tasting

The smoked version vs the plain version

You may already know our creamy Tomme de Yenne — the Savoyard classic, mild, milky, vegetal. The smoked version shares the same creamy base, but the smoking adds an amber rind, woody notes and a depth that make it a cheese in its own right. Two cheeses, one soul, different emotions. Discover our full selection of Savoie cheeses too.

Product details