Tomme is a name given to a family of cheeses produced in the French Alps and Switzerland. Generally, all Tomme cheeses are named after the village where they are produced. Tomme de Savoie is one such variety of Tomme cheese made in the Savoie region of northwestern France.
Tomme de Savoie is made from raw, skimmed cow’s milk after the cream has been drained off to make butter. Tomme de Savoie is a semi-soft, pressed cheese with a pliable and firm texture. It has numerous irregular “eyes” spread throughout the ivory-coloured paste. The flavours are of grass, nuts and rusticity. Expect some tangy, slight citrus and mushroom notes underlined by the odours of a cave.
The cheese pairs best with medium-bodied red wines from Côtes du Rhône, sausages, fruits and bread.
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