Tomme de Savoie
IGP📍 Auvergne-Rhône-Alpes · Savoie
Mountain cheese with grey rind, mild and lactic.
The cheese
The traditional tomme of the Alps, IGP Tomme de Savoie is a pressed uncooked cheese made from raw cow's milk (whole or partly skimmed) of Abondance, Tarine or Montbéliarde breeds. A disc about 18 cm across and 1.5 to 2 kg, it has a rustic "flowered" grey rind (a mix of natural moulds) protecting a supple, melting pale yellow paste. Aged at least 30 days, often 2 to 4 months, it develops mild aromas of milk, hazelnut, mountain herbs, straw and cellar, with more musky and vegetal notes in prolonged ageing. Milder than Beaufort, richer than Emmental, it pairs perfectly with mountain dishes (raclette, tartiflette, croziflette). Classic pairing: a Savoyard white (Apremont, Jacquère) or red Mondeuse.