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Cheese from Switzerland, Bernese Jura
Tomme de La Chaux-d'Abel is a soft cow-milk cheese from one Jura dairy, first made around 1960. Raw milk is warmed to 32 °C over a wood fire, set with rennet and lactic cultures, cut to cherry-size grains and drained unpressed in moulds for a few hours. After salting it ripens for one to two weeks, until a fine white mould covers it.
| Cow milk | From several nearby suppliers; the inventory calls it raw milk, a 2024 distributor sheet thermised milk[patrimoine-ch][pomona2024] |
| Rennet | [patrimoine-ch] |
| Selected lactic acid bacteria | [patrimoine-ch] |
| Salt | Dry or as brine; no amounts given[patrimoine-ch] |
| Starter | selected lactic acid bacteria |
Total time across the recorded steps: 7.1 days – 14 days
What changes: Milk is warmed to 32 °C over a wood fire and stirred
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 de La Chaux-d'Abel is a soft cow-milk cheese from one Jura dairy, first made around 1960. Raw milk is warmed to 32 °C over a wood fire, set with rennet and lactic cultures, cut to cherry-size grains and drained unpressed in moulds for a few hours. After salting it ripens for one to two weeks, until a fine white mould covers it. Made in 6 steps over 7.1 days – 14 days. The longest step, ripen until white mould covers it, takes 7–14 days (Kulinarisches Erbe der Schweiz / Patrimoine c…). Selected lactic acid bacteria and A fine white mould that covers the ripe cheese do most of the fermenting.
| Main step | 7–14 daysReported[patrimoine-ch] | Ripen until white mould covers it |
|---|---|---|
| Temperature | 32 °CReported[patrimoine-ch] | Warm the milk over a wood fire |
It is a larger relative of the Vaud and Neuchâtel tommes, four to eight times heavier, and its milk is warmed over a wood fire like all the dairy's cheeses.
The inventory says the cheese is made from raw milk and ripens only one to two weeks; a 2024 distributor sheet lists thermised milk and chilled storage at 5 °C. For the raw-milk version, 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 inventory says a former owner of the La Chaux-d'Abel dairy, P. Sause, started making it around 1960, and that it has changed little since and stays very local. In 2025 the Spielhofer dairy of Saint-Imier announced it would continue the dairy's Chaux-d'Abel cheese from summer 2025; whether the tomme moved too is not stated.
