Of the seven famous cheeses from the Savoie, the Tomme is the oldest. It was born in the heart of the Alps and has been part of the history of the Duchy of Savoy for a very long time.
Since 2006, a real Tomme de Savoie cheese must include the marking "Savoie" on its heel, enblazoned with dark brown edible ink.
The Tomme de Savoie farmer, meanwhile, is marked with "Tomme de Savoie farmer" on top.
Tommes spend 1 to 3 months in the cellars between 8 and 13° C on wooden planks and will be turned manually every 2 to 3 days
Its texture: Soft and firm
Its taste: Sweet and delicate
Its flavors: Different depending on grasslands and maturation
Born in the heart of the Alps, Tomme de Savoie is rooted in the history of the Duchy of Savoy. It originated in the valleys of the Maurienne and Tarentaise, Bauges and Chablais. The farmers invented this “girl of Savoy” in order to use the remaining skim milk from butter production and meet the food needs of their household. Unable to do without at each meal, the Savoyards were known to feast on Tomme and coffee at the "Merande" every day, which means “after-school snack” in local dialect!
Tomme de Savoie is named after the Savoy dialect "Toma" which means "cheese made in alpine," and each farmer individually produced its own Tomme.
The dextereity of each producer and the specific grasslands where the herds are fed determine the milk and the cheese flavor.
Thus, it’s through its great diversity that Tomme de Savoie reflects the great generosity of its terroir.
In the 15th century, while tastes tended toward higher fat content, Tomme de Savoie experienced a significant evolution: manufactured of skim milk, and therefore virtually non-fat, Tomme de Savoie has been offered in a wide variety, from skim to whole milk!
For historical reasons, the milk that comprises Tomme de Savoie is collected exclusively in the department of Savoie and Haute Savoie. Only three towns of the department of Ain related to the cooperative Seyssel, have the right to provide this milk: Corbonod, Anglefort and Chanay.
Tomme de Savoie is made from milk almost exclusively from Tarine, Abondance and Montbéliarde breeds
Tomme de Savoie fermière
Cow milk, salt, milk ferments