Tomme de Savoie PGI Cheese

Description

Tomme de Savoie PGI

This is one of the oldest cheeses from the Savoie region of the French Alps. Ours comes from within the spectacular landscapes of the Valleys of Maurienne and Tarentaise. Historically Tomme used to be a way for farmers to preserve the any milk that had been left over. It then became a staple of the local diet and a very popular cheese throughout France. Tomme is a generic name for a small, round cheese which is made on the same farm as the milk comes from. French Tommes tend to have an earthy grey-brown rind, and intensely nutty taste. The milk for our Tomme comes from Tarentaise, Abondance and Montbeliarde cattle which is collected and processed on the farm. The cows graze on the pastures during summer and are fed hay in the winter, giving the milk its delicate flavours.

The Tomme is aged in a warm cellar for a month, then left to mature in a cool cave for at least another month. As it rests on wood and is turned regularly, the Tomme develops a thick brown grey rind, dotted with yellow or red spots of mould. The cheese beneath is firm but slightly buttery, the colour of hay. Its flavours are light and delicate, like fresh milk, with occasional hints of flower, which is why the quality of the milk is so important.

Although not a strong cheese, it has plenty of flavour and is a great option for a delicate addition to a cheeseboard. Try pairing it with a glass of Côte du Rhône.

Ingredients (Allergens are listed in capitals)

MILK, salt, starter cultures, rennet.