Region, town Savoie Pasteurized No Certification PDO 1992 Country of origin France Texture Semi-soft Cheese type Tomme | Source of milk Cows Aging time 10 weeks Milk source Dairy cattle Region of origin Rhône-Alpes Aging 1-3 months | |
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Similar Tomme, Beaufort cheese, Reblochon, Abondance cheese, Morbier cheese | ||
Tomme de Savoie is a variety of Tomme cheese from Savoie in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind. Tomme de Savoie dates back to ancient history.
Tomme de Savoie, like most Tommes, is usually made from the skim milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content (between 20 and 45%). The cheese is made year-round, and typically has a slightly different character depending on whether the cows are fed on winter hay or summer grass.
The cheese normally comes in discs approximately 18 cm (7.1 in) across, 5–8 cm (2.0–3.1 in) in thickness, and weighing between 1 and 2 kg (2.2 and 4.4 lb). It is first pressed, and then matured for several months in a traditional cellar, which produces the characteristically thick rind and adds flavor.
