Tommette de Chèvre de Savoie

1. History

The Tommette de Chèvre de Savoie is a traditional and ancestral cheese, with production developing in mountainous areas from the 17th century, closely tied to the natural cycles of Savoyard goat herds.It originates from Alpine peasant practices, where farmers used raw whole goat's milk to create this artisanal product. Its making reflects a know-how passed down through generations, with peak production in winter and summer in the high pastures.

2. Physical characteristics

This uncooked pressed paste cheese comes in a compact round shape, with a thin, firm gray rind, sometimes slightly flowery or cerone without brushing during aging. The interior paste is ivory, dense, and firm to the touch, offering a fine and soft texture. Typically produced in small wheels, it measures about 10-15 cm in diameter and weighs 200-500 grams.

3. Taste profile

The nose reveals typical nut and spice aromas, while in the mouth, it offers a frank goat taste with slight bitterness and subtle herbaceous notes. Its delicate, creamy flavor develops with aging, balancing acidity and smoothness. It pairs ideally with a red wine like Chignon or a white Bergerac.

4. Production zone and period

Originating from the Savoie region, especially around Rognaix, it is produced in Alpine departments like Savoie and Haute-Savoie. Its production follows the alpine seasons, peaking in summer and winter. The goats graze on local pastures, influencing its unique flavors.

5. Certification

The Tommette de Chèvre de Savoie has no specific AOP or IGP certification, unlike Tomme de Savoie IGP obtained in 1996. It remains an artisanal farm product, valued for its authenticity and terroir connection. Its status relies on traditional practices without protected European labeling.