Tomme de Savoie
Once the everyday cheese of Savoie families, Tomme was traditionally made from the milk left after the cream had been skimmed off for butter. Its rustic grey rind surrounds a tender paste with a mild taste of milk and cellar.
- Milk: Cow
- Family: Pressed, uncooked
- Origin: Savoie, France
- Best season: May – October
Ripening
Ripened for 1 to 3 months under a mottled grey rind.
What to serve it with
Rye bread and crunchy apples