Tomme de Montagne

Tasting Notes of the Curator

La Gourgandine’s Tomme de Montagne is an ode to pastoral life in Montferrat, where cool mountain air and Beaujolais vineyards coexist. Its rind, rubbed with Beaujolais wine throughout aging, develops a beautifully mottled, purple-tinged crust—earthy, fragrant, and unmistakably tied to the region’s terroir.

Slice into the wheel and the paste reveals a pale ivory interior: semi-soft, supple, and delicately creamy. The aroma is mild yet expressive—fresh cream, cellar stone, damp grass, and a whisper of fermented fruit from the wine-washed rind. On the palate, it begins with lactic sweetness, soft notes of cultured butter, and a faint nuttiness that slowly broadens into gentle mountain funk. The Beaujolais wash is subtle rather than boozy, bringing a rounder depth and a faintly fruity warmth that lingers beautifully.

This is a cheese for those who appreciate nuance. Quiet, rustic, comforting, and resolutely French.

Pairings and Suggestions

The wine-washed rind makes this tomme wonderfully versatile, pairing effortlessly with both vineyard and farmhouse flavors.

Wine Pairing:

Beaujolais Nouveau, Beaujolais Villages, Gamay

Light Rhône reds

Crisp whites like Jacquère, Aligoté, or a young Chardonnay

Serving Suggestions:

Enjoy sliced with crusty baguette or pain de campagne

Pair with fruit chutneys, grape must jam, or fresh figs

Add to a casual Alpine board with saucisson, cornichons, and walnuts

Warm gently on roasted potatoes or melt into an earthy tartine

Its thoughtful balance also makes it a wonderful gift cheese, especially when paired with a bottle of Beaujolais or artisan crackers.

Where the Vines Meet the Mountains

Tomme de Montagne belongs to a centuries-old tradition of mountain cheesemaking, where families shaped cheeses to suit their land and seasons. What sets La Gourgandine apart is its intimate connection to the Beaujolais region. By washing the rind with local wine, the cheesemakers marry two agricultural worlds: the green pastures that feed the cattle, and the rolling vineyards that produce some of France’s most cheerful reds.

This practice doesn’t just flavor the rind—it infuses the wheel with a sense of place. Each bite reflects the rhythm of Montferrat: grazing herds, cool cellars, and winegrowers who have worked the same hillsides for generations. It’s a cheese that tastes like a landscape—rustic, lively, and full of quiet tradition.

Storage Instructions

Keep refrigerated. Wrap in cheese paper or parchment to allow the cheese to breathe while maintaining moisture. Consume within 5–7 days once opened.