Tomme de Savoie – Marcella The Cheesemonger International Guilde des Fromagers
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Tomme de Savoie

Tomme de Savoie

Tomme de Savoie

Tomme de Savoie

Vegetarian – Suitable Cheese

Made in the French Alps, this cow’s milk semi-soft cheese earned its PDO certification in 1992.

This mild cheese, made from the skimmed milk left over after the cream is used to make butter and richer cheeses, is a favorite of my lovely Mathilda, cat-owner of The Lady’s dear friend, Sue. As  a result, the fat content of this cheese is relatively low, usually between 20 and 45%. This cheese is made all-year around and has a slightly different character depending on whether the cows are being hay fed (winter) or grass fed (spring and summer). You can sometimes taste the grass if the milk comes from the spring and summer milkings.

The cheese has a lovely ivory color with a thick brown rind. It is often referred to as a “peasants’ Cheese”.

Bit of trivia: Tomme is a generic term and means “wheel of cheese” and is usually followed by the name of the village or region where it is made.

I give Tomme de Savoie 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving suggestions: This cheese pairs well with sausages, nuts and fruits such as pears and plums.

Wine Pairings: Medium-bodied red wines from the Cotes du Rhone or Alsace Riesling

Beer Pairings: Gueuze Girardin

Source: Cow’s Milk

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