Tomme de Savoie

1. History

Tomme de Savoie is one of Savoy's oldest cheeses, originating from the high pastures of Maurienne, Tarentaise, Bauges massif, and Chablais valleys, dating back to the 16th century or earlier to the Middle Ages.It was made by peasants using skimmed milk leftover from butter production, serving as daily family food and preventing waste.Traditionally called "toma" in Savoyard dialect, meaning alpine cheese, it reflects local know-how and alpine pastures diversity.

2. Physical characteristics

Tomme de Savoie comes in wheels 18-25 cm in diameter and 5-8 cm thick, weighing 1-2.5 kg, with a thin, dry, light brown to grayish rind.Its uncooked pressed paste is supple and creamy, ivory to straw-yellow in color, sometimes with small holes.Made from raw cow's milk of Tarine, Abondance, or Montbéliarde breeds, it has a typical mountain cheese texture.

3. Taste profile

It offers a mild, fruity taste with notes of hazelnut, cave, and alpine herbs, gaining complexity with aging.Variable fat content (semi-skimmed to whole milk) provides balanced creaminess without excess acidity.Ideal alone or in cooking, pairs with dry white or light red wine.

4. Production zone and period

Produced in Savoie and Haute-Savoie departments, plus parts of Isère, tied to alpine pastures.Made year-round, but best in summer with mountain pasture milk.Optimal tasting from August to February for perfect maturity.

5. Certification

Labelled PGI since 1996, ensuring geographic origin and traditional production/aging methods.No PDO, but strict specifications for raw milk and authorized cow breeds."Savoie" mark for commercial cheeses.