Weight: 350
Maturation: 5-12 weeks
Cheese Type: Uncooked, Pressed cheese
Born in the heart of the Alps mountains, Tomme de Savoie was yore, produced with skimmed milk from the manufacture of the butter. At this time, it was used as a protein source and serve at every meal for the family. Awarded by the label of Protect IGP since 1996, the cheese is easily recognizable by it brown/ greyish rind printed on it with some food ink. There is 2 types of Tomme de Savoie: the dairy (made in a cooperative) and farmhouse (produce in a farm with the milk of one herd) production. Supple, a bit chewy and melting, the cheese offers the palate milky, acidulous and grassy flavours.
Wine Pairing:
Red wines (Cotes du Rhone, Beaujolais)
White wines (Riesling, Tokay Pinot Gris, Chardonnay)
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