Tomme Vaudoise is a traditional cheese hailing from the cantons of Vaud and Geneva, Switzerland. The cheese is made from raw cow's milk and it's left to mature for 8 weeks. Underneath its highly aromatic bloomy rind that's marked with tiny indentations from aging on racks, the texture is rich, yielding, and oozy.
The aromas are fresh, while the flavours are fresh, grassy, and slightly tangy. It's recommended to pan-fry the cheese and place it on top of a salad, use it in pasta dishes, and pair it with a glass of dry white wine. It has a very soft rind covered with white or red mould and a creamy consistency.
Tomme Vaudoise will enhance any cheeseboard and also makes a great dessert or a complete meal, for example with vegetables or a salad.