Tomme De Savoie
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- Animal Rennet
- Age: 60 Days
- Cow Milk
From the Savoie region in the Rhône-Alpes, this raw cow’s milk cheese is tangy and rustic, with notes of wet straw and dried fruit that reflect its native Alpine terroir. Lightly pressed and aged between two and four months, this mountain staple is made from the skimmed milk leftover from making rich butters and cheeses. Try with some Effie's Homemade Oatcakes and a spoonful of Divina Fig Spread for a sweet, earthy snack.
- Tomme is a term used for small, round cheeses—typically, it is also combined with the region or town where the cheese is produced.
- In this case, Tomme de Savoie is a raw cow’s milk cheese made in the Savoie region of France, near the French Alps.
- This semi-soft cheese is dotted with small, irregular eyes.
- Its mottled rind has a soft, velvet-like appearance due to the natural mold that forms.
- Because the cream is skimmed before the cheese is made, Tomme de Savoie has a relatively low-fat content of about 20 – 45% fat.
- The cheese was traditionally made as a byproduct of other cheeses, like the richer Beaufort, hence its lower fat content.
Lighter bodied and delicate. Old World style generally offers more funk and New World more fruit