Tomme de Savoie Organic 1 month PGI
Originally made by peasant families for their subsistence, Tomme is probably the oldest cheese in Savoie. It is part of the economic and cultural heritage of the departments of Savoie and Haute-Savoie and has benefited from the Savoie regional label and IGP status since 1996.
Tomme de Savoie, like most Tommes, is usually made from the 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 45%). The cheese is made year-round, and typically has a slightly different character depending on whether the cows are fed on winter hay or summer grass.
The Tomme de Savoie from la Dent du Chat is an uncooked pressed cheese made with biological raw cow's milk which is matured for a month in traditional cellars, producing the characteristically thick brownish-grey rind and with a mild, semi-firm paste having a beige interior. The typicality of the fodder at this altitude gives the cheese aromas specific to mountain cheeses and radiates a rustic, earthy and simplicity. Expect some tang, along with strong wet straw and either vegetal or dried fruit aromas depending on seasonal Alpine grazing conditions.
Serving and Cooking Suggestions
- paired with a medium-bodied red from the Cotes du Rhone or Alsace Riesling
- also with a Gueuze Girardin beer
- melts well and can be used instead of a raclette
- pairs well with sausages, nuts and fruits such as pears and plums
Ingredients: raw cow milk, salt, starter culture, rennet
Allergens: milk protein
Nutritional value: per 100g
Energy 1475kJ / 355kcal
Average Wheel Weight: 3.2kg