Tomme de Savoie

Tomme de Savoie is a pressed, uncooked cheese made exclusively from cow’s milk from the Haute-Savoie region. Originally, this cheese was made with skimmed milk, allowing farmers to use what was left over after butter production. This process has remained a symbol of ingenuity and rusticity.

Savoyard know-how

Made and matured in Savoie, Tomme de Savoie follows a very precise traditional method. After coagulating the milk (raw or thermised), the cheese is moulded, then placed in a cellar on spruce boards. During the maturing process, which lasts a minimum of 30 days, the tommes are regularly rubbed and turned by hand. It is during this period that the famous “mucor” or “cat’s hair” fungus develops on the rind, giving the cheese its unique texture and flavour.

Characteristics and tasting

Once matured, Tomme de Savoie PGI weighs around 1.6 kg. It is distinguished by its mottled grey rind and supple but firm paste. Its flavour varies from mild to strong, depending on the maturing process, with notes of mushrooms and milk. It’s a unique cheese with a label, and comes in a range of fat contents (between 10 and 30%).

Serving suggestions

Tomme de Savoie is ideal on a cheese platter, but can also be enjoyed as an aperitif or snack. It goes perfectly with a dry red Savoy wine, such as Jongieux. For optimum enjoyment, we recommend keeping it at the bottom of the fridge and taking it out 30 minutes before eating so that it reveals all its flavours.

In short, Tomme de Savoie is a cheese that embodies the richness and know-how of the Savoy mountains, offering a taste experience that is as authentic as it is refined.