This month we continue our cheese exploration will a little taste of Tomme de Savoie.
Tomme de Savoie (pronounced “tom de sav-wah”) is a mild, semi-firm cheese with a buttery beige colour with tiny holes. It 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%).
Made in the mountains all year round, the Tomme has a different flavour depending on whether the cows graze on grass pastures in the summer or hay in the winter months. The cheese usually comes in huge discs of around 18cm in diameter and weighing between 1 and 2 kg. After pressing it is matured for several months in a cellar, which creates flavour and produces the characteristically dense rind.
How to eat it: If you pop into the boulangerie for lunch, it’s likely that the fromage in your baguette will be a local Tomme cheese. It’s particularly good with cured (Savoyard) ham.