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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. 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 and Added lactic cultures in heat-treated milk do 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 |
| 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. Copper vats are never left holding milk overnight, which would harm 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
It ripens in only one to two weeks, under a bloom of Geotrichum candidum. Small vats are used, and copper vats are never left holding milk overnight, which would harm the mould.
The cheese may be made from raw milk and is eaten after one to two weeks. ANSES names soft bloomy-rind cheeses as the main source of hazards among raw-milk cheeses and advises pregnant women, young children, people over 65 and immunocompromised people to avoid them.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli (named for soft bloomy-rind raw-milk cheeses).
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.
