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  • The Tomme de Savoie
  • The Tomme de Savoie
  • The Tomme de Savoie
  • The Tomme de Savoie
Actuellement hors saison
7.7

The Tomme de Savoie

The fruit of ancestral savoir-faire

It is the doyen of the cheeses of Savoie, a gastronomic emblem of this beautiful region. Peasants originally created the Tomme to use up the skimmed milk left over once the butter had been made. It used to be only found in the high mountain pastures and the Savoyard chalets. During ripening the Tomme is carefully turned and rubbed by hand, a step that gives the superb rustic appearance and flavour. Our Tomme has a pale yellow paste and a distinct rural aroma. It is a cheese that melts in the mouth and offers a marvellous taste of hazelnuts.

Maturation


4 weeks

Profile and character :

Cow's milk
Intensity
1 2 3

uncooked, presse hard cheese

Tasting Advice :

The Tomme de Savoie should be kept refrigerated. To fully appreciate the flavours leave at room temperature one hour before serving.

Region Rhône-Alpes
Hautes-Côtes-de-Beaune rouge
Pain aux noisettes


You may need this products

The 24-month Comté

24 months ripening for a more pronounced taste

In the past, the farmers would combine their milk reserves to produce a cheese that was big and consistent enough to see them through the winter. This is how the Comté was born: requiring almost 400 litres of milk for a 40kg mold. Its unique taste and incredible aromatic richness improves over time - 24 months of ripening for this Comté, destined for lovers of fine cheese.

The 24-month Comté
12.50 €
250g