In the foothills of the Chartreuse mountains, on the border of Isère and Savoie, the Francillon family at Plantimay farm makes small cow’s tommes that stand out for their elegance and fruitiness, distinct from the rustic Tomme de Savoie.
Matured with care in the cellars gives it a light brown rind, dusted with white and yellow molds and engraved with a cow motif that recalls the mountain pastures of its origin. Beneath the rind lies a supple, flavorful paste that captures the delicacy and character of its Alpine terroir.
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Bernard Antony, the only son of a humble farming family from the Sundgau region of Alsace, transitioned from a manual worker to a mobile grocer, and eventually to a renowned cheesemaker and ripener. Guided by cheesemaster Pierre Androuët, he opened his first cheese cellar at the family farm in 1981.
Today, Fromagerie Antony boasts six cheese cellars behind a historic house, where a dedicated team tends to a variety of cheeses. Committed to remaining a family business and preserving the craft of fine raw-milk cheeses, Fromagerie Antony continues to serve local markets while its cheeses gain global recognition.
