Tomme de Savoie is one of the oldest cheeses of the region, dating back to at least 16th century. Traditionally, French farmers would trade Tomme de Savoie for spices with Italian merchants at the border between the two countries. It is made from raw, skimmed cow’s milk after the cream has been drained off to make butter. This results in a lower fat content, usually around 20%-30%. The maturing takes around 2-4 months, during which the cheese starts to develop a thick grey rind dotted with patches of yellow or red mould.

Tomme de Savoie is a semi-soft, round wheel of cheese with a bloomy grey rind. It has a slightly damp and musty smell, a bit like a cave. On the palate there are notes of melted butter, dried fruit and nuts. The taste of the cheese varies throughout the year, depending on whether the milk is coming from cows eating winter hay or fresh summer grass.

Ingredients : Milk (cow's), Salt, Traditional rennet. Unpasteurised.

Allergens : Milk