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Cheese from Switzerland, Vaud and Neuchâtel
Tomme vaudoise is a small, soft cow cheese of about 100 g with a thin white bloom of Geotrichum candidum. Raw or heat-treated milk is set with rennet at 32–38 °C, cut to cherry size, moulded and drained 3–8 hours without pressing, salted, and ripened only 7–14 days until the bloom appears and the paste softens.
| Cow milk, raw or heat-treated | [patrimoine-ch][wp-fr] |
| Lactic cultures | Added only to heat-treated milk[patrimoine-ch] |
| Rennet | [patrimoine-ch] |
| Salt | Dry or as brine[patrimoine-ch] |
| Starter | lactic cultures for heat-treated milk; none for raw milk |
Total time across the recorded steps: 7.1 days – 14 days
What changes: Lactic cultures go into heat-treated milk; raw milk is used as it is
Raw milk needs no added culture. Producers who use copper vats do not leave milk in them overnight, to protect the surface mould. Output: milk ready to set.
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 vaudoise is a small, soft cow cheese of about 100 g with a thin white bloom of Geotrichum candidum. Raw or heat-treated milk is set with rennet at 32–38 °C, cut to cherry size, moulded and drained 3–8 hours without pressing, salted, and ripened only 7–14 days until the bloom appears and the paste softens. Made in 6 steps over 7.1 days – 14 days. The longest step, ripen until the bloom appears, takes 7–14 days (Verein Kulinarisches Erbe der Schweiz (Patrim…). Geotrichum candidum (Oïdium lactis), the surface bloom does most of the fermenting.
| Main step | 7–14 daysReported[patrimoine-ch] | Ripen until the bloom appears |
|---|---|---|
| Temperature | 32–38 °CReported[patrimoine-ch] | Set with rennet |
It ripens in only one to two weeks, under a bloom of Geotrichum candidum. Small vats of 50–200 litres are used, and producers with copper vats do not leave milk in them overnight, to protect the mould.
The cheese may be made from raw milk and is eaten after one to two weeks. The inventory says only a few small and alpine dairies still use raw milk; most dairies thermise or pasteurise it. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli among the hazards of raw-milk cheeses, names soft bloomy-rind cheeses among the main sources, and advises pregnant women, young children, people over 65 and immunocompromised people to avoid raw-milk cheeses other than cooked pressed ones.
Every number is labelled with how it is known. How this atlas is made
The first written records of regular making in the Vaud Jura and the Vallée de Joux date from the late 19th century, and an 1895 almanac already calls it an old custom. Some dairies switched to pasteurised milk in the early 1930s, which let industry spread it across the country.
