Tomme de Savoie 
Tomme de Savoie is a mild, semi-firm cow's milk cheese from Savoy in the French Alps. It is made from the skimmed milk left over from butter making, so the fat content stays low, and it carries a thick brownish-grey rind over a beige interior.
Key Facts
| Country of Origin | France |
| Specific Origin | Savoy, French Alps, France |
| Protection | PGI (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Skimmed or unpasteurized |
| Fat Content | 20 to 45% |
| Rind | Natural |
| Texture | Semi-soft, artisan |
| Flavor | Grassy, nutty, tangy |
| Colors | Ivory |
| Forms | Discs about 18 cm (7 in) across, 5 to 8 cm (2 to 3 in) thick, 1 to 2 kg (2 to 4 lb) |
| Age | Several months |
| Also Known As | Tomme de Savoie IGP |
What is Tomme de Savoie Cheese?
Tomme de Savoie is the upland member of the tomme family, made in Savoy in the French Alps. The cheese dates back to ancient history.
It begins with skimmed milk, what remains after the cream has gone into butter or richer cheeses. That is why the fat content sits between 20 and 45 percent. The curd is pressed first, then the wheels mature for several months in a traditional cellar, which builds the thick rind and the flavor.
Wheels are discs of roughly 18 cm (7 in) across and 5 to 8 cm (2 to 3 in) thick, weighing 1 to 2 kg (2 to 4 lb). The paste is beige and semi-firm. The rind is thick and brownish grey. The taste is mild.
Production runs all year, and the cheese shows a slightly different character depending on whether the cows have been eating winter hay or summer grass.
How Does Tomme de Savoie Cheese Compare?
The most relevant cheeses to compare Tomme de Savoie against.
