Tomme is a name given to a family of cheeses produced in the French Alps and Switzerland. Generally, all Tomme cheeses are named after the village where they are produced. Tomme de Savoie is one such variety of Tomme cheese made in the Savoie region of northwestern France.
Tomme de Savoie is made from raw, skimmed cow’s milk after the cream is drained to make butter. That is why it contains 20-40% fat. The taste of the cheese varies throughout the year depending on whether the milk comes from cows eating winter hay or fresh summer grass. The maturing takes around 2-4 months, during which the cheese starts developing a thick grey rind with patches of yellow or red moulding. Tomme de Savoie is a semi-soft, pressed cheese with a pliable, firm texture and grassy, nutty flavour. It has numerous irregular eyes spread throughout the ivory-coloured paste with some tangy, slightly citrusy and mushroomy notes underlined by the odours of a cave.
The cheese pairs well with medium-bodied red wines from Côtes du Rhône, sausages, fruits and bread.