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Tomme de Savoie

3,10 €

Price indication for 100 g



With origins dating back beyond the 16th century, Tomme de Savoie is the oldest cheese in Savoie. Its character, both rustic and fruity, is emblematic of its territory, which gives it all its specificities. Pride of the Savoyards, it is recognized by a PGI (Protected Geographical Indication) since 1996.

Rooted in the history of the Duchy of Savoy, Tomme de Savoie is a very old cheese made in the winter when the herds of cows were in the stable and the lactation was limited. From a few liters of milk, each farm produced, for the needs of the family, its butter with the cream and its tomme with the milk thus skimmed.

The tommes could be very different from one family to another depending on the methods of manufacture. And while the manufacturing processes have now been modernized and standardized to produce a cheese of regular quality, especially with the PGI, Tomme de Savoie has retained a great diversity of fat content: from 10% MG up to whole milk!

Many regions produce cheeses called "tomme". However, the name "Tomme de Savoie" is strictly reserved for cheeses whose production of milk, manufacture and refining are carried out on the departments of Savoie and Haute-Savoie. The real Tomme de Savoie is recognizable thanks to the presence of the word "Savoie" on its crust and is protected since 1996 by a PGI (Protected Geographical Indication), an official sign of European quality, which implies the respect of a precise specification.

Mainly made with raw milk (thermalization is allowed) from the Adondances, Tarines and Montbéliardes cows, the Tomme de Savoie is refined in a natural cellar from one to three months.

During this time, the mucor (mold) develops naturally on the crust; It is carefully rubbed by hand after each turning. Thus the crust gradually acquires its gray color, dotted with yellow or red "flowers", signs of quality and good ripening of the cheese. The Tomme de Savoie then takes on its rustic appearance and the dough discovers all its flavor.

Each Tomme de Savoie guarantees additional authenticity and traceability. It is identified by a round casein plate: red for Tomme de Savoie, made in cheese dairy or cooperative, and green for the Tomme de Savoie farm.
Consumer Advice

Tomme de Savoie can be kept cooler, in the lower part of the refrigerator and in its original packaging. Place it at room temperature 1 hour before tasting so that it reveals all the subtleties of its aromas.

Easy to transport, the Tomme de Savoie is the ideal ally of hiking sandwiches. It also cooks very well and can enter into the composition of many recipes. Simply but just as tasty: cut thin slices or small cubes to add to your soups flavors and fondant.