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Cheese from France, Savoie
Tomme au marc is a Savoie tomme, a pressed, uncooked cow-milk cheese, that is finished under the grape skins and seeds left from winemaking. Retail descriptions say the tomme spends about a month in marc in an airtight container, where the fermenting marc warms it and tightens the paste, then ages under a thick marc coat for up to several months. The marc coat is not eaten.
| A finished Savoie tomme | Pressed, uncooked cow-milk cheese; one seller describes an unpasteurised one[cnz][gismondi] |
| Grape marc (skins and seeds left after pressing) | Ordinarily from Pinot Noir, Gamay or Mondeuse grapes, according to one cookery school[ocf2014][lacuisine] |
| Starter | none added at this stage; the tomme is already ripened |
Total time across the recorded steps: 2 months – 7 months
What changes: Rennet sets the milk at 30–35 °C and the curd is cut to corn-grain size
This step describes the base Tomme de Savoie, not the marc finish. No source describes how the tomme au marc itself is made before the marc.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tomme au marc is a Savoie tomme, a pressed, uncooked cow-milk cheese, that is finished under the grape skins and seeds left from winemaking. Retail descriptions say the tomme spends about a month in marc in an airtight container, where the fermenting marc warms it and tightens the paste, then ages under a thick marc coat for up to several months. The marc coat is not eaten. Made in 5 steps over 2 months – 7 months. The longest step, age under a thick marc coat, takes 30 days – 6 months (La Cuisine Paris). Salt is 1.2–2 % (Ministère de l'agriculture).
| Main step | 30 days – 6 monthsReported[lacuisine] | Age under a thick marc coat |
|---|---|---|
| Temperature | 30–35 °CSet[tds-spec] | Make the base tomme - set, cut and stir the curd |
| Salt | 1.2–2 %Set[tds-spec] | Start from a ripened tomme |
Most tommes ripen on cellar boards. This one is finished buried in grape marc from winemaking, which gives it a strong taste and aroma, an exception among the usually mild tommes.
One seller describes the cheese as made from unpasteurised cow's milk. The CDC says pregnant women, newborns, people 65 or older and people with weak immunity should avoid any cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The Oxford Companion to Food names tomme au marc as the exception among tommes, coated with marc and strong in taste and aroma. No source found gives a date or origin for the practice.
