The morning I left Switzerland, I breakfasted at Manor, a local grocery store, and took a last look at the local cheese case. The cheesemonger there recommended some really local cheeses, including the Tomme Vaudoise de la Venoge, a tomme vaudoise made by the Fromagerie de MM Bory in the town of Dizy, Switzerland. It was offered with several flavorings, including basil and cumin, but I chose the “plain” one. Because I had to hop on the plane, I just took the cheese with me, and tasted it when I landed in Frankfurt, Germany. As I sat down and unwrapped the flat disc, here’s what I found.
The cheese was rather small, about 100 grams in one flattened, 3-ish-inch disc. The rind was white and fluffy, and the near-white paste oozed out like cake batter when I cut it. The aroma was mild and slightly mushroomy.
Tasting this one was a real pleasure. The paste was oh-so-smooth and runny, I could have polished it off with a spoon. In contrast, the rind was pretty prominent. I guess that’s what happens when you have cheeses sold in flattened discs. The rind-to-paste ratio is pretty high. The cheese tasted so delicate, with definite creaminess, and only a hint of salt. I would only pair this with the lightest of condiments, like a light honey.