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Animals and their feeding

The production steps

Guaranteed and controlled quality

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1.Choose your cheese

  • Abondance
  • Beaufort
  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

  • Spring
  • Summer
  • Autumn
  • Winter

3.Choose your dish type

  • Snack
  • Cheese board
  • Starter
  • Main
  • Dessert
  • Agreements


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Tome des Bauges fondue

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  • Cheese :

    Tome des Bauges
  • Dish type :

  • Season :

    Autumn, Winter

Ingredients - for 6 persons

  • 400g Comté cheese
  • 300g Tome de Bauges
  • 6 glasses of white wine (Chignin)
  • 1 country bread
  • 1 clove of garlic
  • 1 fondue pot and fondue burner
  • A pinch of nutmeg
  • Salt & pepper


  1. Start by cutting the bread into pieces so that it dries out.
  2. Cut the cheese into slices, removing the rind.
  3. Rub the inside of the fondue pot with the clove of garlic until all the garlic has been used up.
  4. Heat up the white wine (on medium heat), and when it starts to foam, lower the heat.
  5. Gradually add the slices of cheese, stirring with a wooden spoon in the form of an “8”.
  6. Turn on the burner and place the fondue on it, stirring periodically with the wooden spoon, and it's ready for you to tuck in!