8.22€
- French AOC cheeses
- Goat's milk cheese
- Cow's milk cheese
- Ewe's milk cheese
- Cheeses in season
- All AOC cheeses
3 items minimum
8.40€ 250g
Its aspect
Thick and rough brown rind, with white, yellow and sometimes red mould. The cheese itself is slightly sticky and tender, ivory to yellow, dotted with small holes. Fruity taste. Smell of cellars.
Its maturing
2 to 4 months. Raw low-fat milk (30% fat). Raw and whole milk from Tarine or Abondance cows. Curdling, then adding of the rennet, prepared thanks to an ancestral method (veal's rennet left to macerate in the « recuite »). Salted, rubbed and turned over twice a week.
Its history
The word « Tomme » comes from the latin word « toma », which was the name given to a farmer cheese from Piedmont, pressed but not cooked. In France, these Tommes were made because there was not enough milk for Beaufort or different gruyères.
To be precise, even the name « Tomme de Savoie » is generic, and people from Savoie sy that there are as many Tommes as there are valleys in the region. Although it has a hard and rough rind and smells of cellars, it has a soft, tender and delicate taste.
Everyone likes it, including children. Tomme de Savoie has not yet obtained the AOC label, but its quality is protected by a regional guarantee, the « label Savoie » (IGP (PGI= Protected Geographic Indication)). In France, it is used in dozens of recipes but is traditionally eaten with a slice of bread.
