Matouille or warm Bauges Tome cheese

Preparation time
20 min
Cooking time
40 min

Some history

comme dans le vieux patois \""toma\"" qui signifie \""fromage fabriqué dans les alpages\"". On trouve cette Tome des Bauges sous deux versions : \""laitière\"" quand elle est fabriquée en fruitière (elle porte une identification rouge)


1 Bauges Tome cheese
2 or 3 garlic cloves
20cc of white wine from the Savoie
5 big, firm potatoes


Put the Bauges Tome in a dish of approximately the same size. Cut the rind from the top. Make 2 or 3 holes in the top of the cheese and push in the garlic. Sprinkle with the white wine. Put in a hot oven (thermostat 6) for about 30 minutes until the cheese melts.
Boil the potatoes meanwhile and then dice them. Put the potatoes into the plates and pour the melted cheese directly over them.
Accompany this dish with cold cuts and a green salad.

Wine suggestion

There is another version called Mandrin’s Matouille. In this recipe the white wine is replaced by sweet or dry cider and the potatoes by rennet apples.
The chef's trick

The chef's trick

This Bauges Tome cheese dish is a sort of aligot from the Savoie. Here tome is pelt with one “m” from the old dialect word “toma” meaning Alpine pastures and not two as elsewhere. There are two versions of Bauges Tome cheese - “dairy” when it is made in a cheese refi nery (red label) and “farm” when it is made in the mountain pastures (green label).

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