Tomme de Savoie cheese

Both rustic and noble

Tomme is the oldest of all the cheeses made in Savoie, which makes it a product far more noble than we imagine. In older times, the fat matter found in cow’s milk was solely reserved for butter making.

It is from its farming roots that Tomme gets its rustic qualities. It received in 1996 a PGI title which guarantees on a European level its quality and pure Savoie origin.

This cheese can be enjoyed at any time of day, after a meal or even cooked in a fondue, grated for melting or even diced in a fresh salad.

Both rustic and noble

It is from its farming roots that Tomme gets its rustic qualities. It received in 1996 a PGI title which guarantees on a European level its quality and pure Savoie origin.

This cheese can be enjoyed at any time of day, after a meal or even cooked in a fondue, grated for melting or even diced in a fresh salad.

Savoie Region Savoie Region

Appearance

Grey bloomy rind with slight openings in the cheese.

Texture

Supple with an ivory to yellowish color inside.

Taste

Fruity with slight savoury notes and earthy aftertaste.

Velvety taste with subtle and delicate

Tomme de Savoie has a well balanced and mild taste, with vegetal notes and a rind typically marked with a deep earth smell.

Ripened in natural caves

Tomme de Savoie is a very recognizable cheese with an aspect and taste that can vary year-round based on temperatures and humidity levels in the caves. Crafted from raw whole milk, and turned by hand, our cheese ripens in the natural cellar of Fort de Montmélian where it slowly ages, in the perfect environment to achieve its fruity and earthy taste.

Tomme de Savoie

Both rustic and noble

Tomme de Savoie

Both rustic and noble

THE Savoie REGION

COWS MILK CHEESE

PASTEURISED