| Tomme de Savoie | |
| Country: | France |
| Regiontown: | Savoie |
| Source: | Cows |
| Pasteurized: | No |
| Texture: | Semi-soft |
| Aging: | 10 weeks |
| Certification: | PDO 1992 |
Tomme de Savoie is an upland[1] variety of Tomme cheese, specifically, one from Savoy 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.[2]
Tomme de Savoie, like most Tommes, is usually made from the skimmed 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 18cm (07inches) across, 5- in thickness, and weighing between 1and. It is first pressed, and then matured for several months in a traditional cellar, producing the characteristically thick rind and flavor.