Tomme de Savoie PDO 1992
Unpasteurised cow's milk. Savoie, France
Tommes can be made of cow, goat or ewe's milk and are found in many regions of France. The best known is the cow's milk version from Savoie. It has a gentle flavour and a firm pâte with small holes. Tomme de Savoie, like most Tommes, is usually made from the skim milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content (between 20 and 40%). The cheese is made year-round, and typically has a slightly different character depending on whether the cows fed on winter hay or summer grass. This tommette or 'little tomme' is a whole round cheese that has been aged for 2 - 3 months and weighs in at approximately 500g and is perfect for a cheeseboard or try melting it over a hot potato! |
