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Tomme de Savoie is the doyenne of cheeses from the Savoie which in former times was made by each farmer for their own consumption from the skimmed milk left over from butter production. It is a cow’s milk cheese, with an uncooked pressed paste and a grey, blotched and bloomy rind.
One Tomme weighs between 1.2 and 2 kg and is 18 to 21 cm. in diameter.
It has a fat content of 16%, but it can also be made from full cream milk.
It is ripened for at least 35 days, in the Savoie and the Haute-Savoie region. Tomme de Savoie has been protected since 1978 by the Label Régional Savoie and by the Protected Geographical Indication (PGI) label since 1966
|Conservation||4 à 8° C|
|Famille||Pressée non cuite|
|Ingrédients||Lait*, sel, ferments lactiques, présure, chlorure de calcium|
|Récompense||Médaille d'argent C.G.A. Paris 2008|