Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £3.40 through £20.40
Due to an outbreak of Lumpy Skin Disease in France this cheese is currently unavailable. You can read more about this here
BUT we have sourced a thermised Tomme des Alpes which is made in the same region as the Tomme de Savoie PDO. You can order it here
Tomme de Savoie is one of those classic French mountain cheeses that’s been part of life in the Alps for centuries. It’s got a rustic look, a gentle earthiness, and a lovely, flexible texture. While cheeses like Beaufort or Comté might get more of the international spotlight, this cheese is the quiet achiever, a simple, everyday cheese that’s been made by farming families for generations. Thanks to European PGI protection, it’s still very much a taste of the Savoy region and its traditions.
Tomme de Savoie dates back to before the era of industrial cheesemaking. The word “tomme” (or “tome”) refers to smaller wheels made from skimmed milk after butter churning. In Alpine France and Switzerland, these cheeses were lifelines, packed with protein to last through long winters.
In Savoy, a region between the French Alps, Switzerland, and Italy, cheesemaking developed on steep pastures where cows grazed on alpine grasses and herbs. After tending to cows and making butter, families used the leftover milk to make tomme. The cheese truly reflects the mountains’ flavours.
By the 19th and 20th centuries, Tomme de Savoie moved from mountain villages to city markets like Lyon and Grenoble via new railways and regional trade. It became an alpine staple, often served with cured meats, crusty bread, and local wine.
In 1992, Tomme de Savoie got its PGI (Protected Geographical Indication) status. This means it’s officially protected and recognised for its quality and regional roots. When you see “Tomme de Savoie” on a label, you know you’re getting the real thing made the traditional way.
The PGI rules are strict to preserve its tradition. Milk must come from designated areas in Savoie, Haute-Savoie, Isère, and parts of Ain and Rhône, where cows graze on alpine pastures. The cheese is made with raw or thermised cow’s milk, and the process encourages slow, expressive maturation. Each wheel ages at least six weeks; longer ageing adds depth. The rind and texture are carefully managed to create Tomme de Savoie’s signature earthy rind and supple, open paste.
All of this means that a PGI-labelled Tomme de Savoie isn’t just any cheese; it’s a true taste of the mountain dairies of Savoy, made with care and tradition.
Tomme de Savoie is a firm, wheel-shaped cheese, weighing about 2.5kg and about 4 to 6 cm thick. It’s a lovely mix of farmhouse know-how and alpine flair.
It has a pale straw to buttery yellow centre and a rustic, mottled rind of grey and brown. Sometimes tiny holes, or “eyes,” appear in the paste. Its texture is semi-firm and supple: younger wheels are smoother and springier; older ones grow creamier while holding their shape. The aroma is milky and earthy, with hints of alpine grass and fermentation that intensify as it ages. There may be a faint barnyard note, but it’s subtle. The flavour is creamy and mild, with earthy, grassy notes, then hints of mushroom, hazelnut, and alpine herbs, finishing slightly fruity.
Unlike a punchy aged cheddar or the boldness of Comté, this cheese is gentle and balanced. It’s the sort of cheese anyone can enjoy, whether you’re a cheese newbie or a seasoned fan.
Jen’s note: By the 1950s, artisan Tomme de Savoie nearly vanished, replaced by mass-produced cheeses that lasted longer and sold more widely. In the 1970s and 80s, a renewed focus on traditional foods revived old practices, leading to its rescue and ultimately to its PGI status in 1992.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
