You are gentle on the outside and creative inside. You are happiest in good company with a nice glass of something.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Origin
- Vaud and Geneva
- Type
- Soft cheese with a white or red mould rind
- Best for
- Cheese board, dessert, with vegetables or salad
Source: cheesesfromswitzerland.com · Last checked 28.10.2026
Taste and texture
Young Tomme Vaudoise is mild and rounded. With age it turns more distinctive and a bit rustic. Under the very soft rind, covered with white or red mould, the cheese is creamy.
How to eat it
Put it on the cheese board or serve it for dessert. It also works with vegetables or a salad. If you like caraway, look for the version with caraway seeds.
Did you know?
The name tells you where it comes from: vaudoise means from Vaud. It is made in Vaud and around Geneva.
Tomme Vaudoise or Vacherin Mont-d’Or?
Both are soft cheeses from Vaud. Vacherin Mont-d’Or comes from the Vallée de Joux, sits in a spruce box and is only sold from September to April. Tomme Vaudoise is made in Vaud and around Geneva and has a soft rind with white or red mould.
More about Vacherin Mont-d’Or AOP →How to keep it
Keep it in the fridge in its packaging or in cheese paper. Take it out a little before eating so it turns creamy again.
Questions about Tomme Vaudoise
Where is Tomme Vaudoise made?
In the cantons of Vaud and Geneva, in Western Switzerland.
Is there a Tomme Vaudoise with caraway?
Yes, there is a version with caraway seeds.