Tomme de Savoie is a variety of Tommecheese from Savoie in the FrenchAlps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind.
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 fed on winter hay or summer grass.
The cheese normally comes in discs approximately 18 cm across, 5-8 cm in thickness, and weighing between 1 and 2 kg. It is first pressed, and then matured for several months in a traditional cellar, which produces the characteristically thick rind and often adds a faint cheese-cellar flavor.
Tommecheeses are so named according to the region where they are produced, such as Savoie, the village in the Alps where this month's feature is made year round.
And although this cheese is made throughout the year, many consider it to have a degree of seasonality, due to variances in character attributed to seasonal differences in feed: winter hay or summer grass.
TommedeSavoie is mild and creamy, fruity and nutty, but also a robust cheese with overtones of salt and an unmistakably raw flavor.
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